Grilled Peach Caprese

Posted On August 23rd, 2012 Author Lia Rinaldo

Grilled Peach Caprese
Serves 2

2 fresh peaches, pitted, sliced with skin on into 1/2 inch slices
2 balls of fresh Bocconcini (small balls of mozzarella), sliced into 3-4 equal parts a piece
Bunch of fresh basil, enough big leaves for layering
1/4 cup of Fresh Pesto, whatever recipe you have, or use mine but drop the olives
1 tablespoon of Cream of Balsamic Vinegar, just drops between layers, so use as much or as little as you like
Salt & Pepper

1. Heat your BBQ to high. When grill is hot, place the peach slices on. You only want to do a couple of minutes per side and establish some nice grill marks. Don't overcook to avoid a peach mush. Set aside and let them come to room temperature.

2. It's all about the stacking... it can be done however you like. I did a couple of peaches, with a few drops of the cream of balsamic vinegar, then a basil leaf, then a slice of cheese, and then a dollop of pesto with a pip of salt & pepper. Then just repeat for the desired stack. I did three rounds. Like I said, I did have to stake them to with a toothpick to hold their shape for dinnertime.

Site Design: James Rothenburg