Grilled peach caprese
Smoky grilled peach wedges with creamy fresh mozzarella or burrata, juicy tomatoes and basil, finished with olive oil and a drizzle of balsamic glaze.
- Prep
- 10 min
- Cook
- 8 min
- Serves
- 4
- Per serve
- 330 kcal
Ingredients
Method
Heat a gas grill to medium-high (about 425°F) with the lid closed, or light a chimney of charcoal and spread the coals for direct heat. Allow about 10 minutes. Prep while it heats.
Cut the peaches into 1-inch wedges off the stone and toss them gently with 1 tbsp of the olive oil. Slice the tomatoes (or halve cherry tomatoes) and arrange them on a platter with a pinch of salt.
Lay the peach wedges cut side down across the hot grates. Grill without moving until they have dark grill marks and release easily, then turn to the other cut side and grill until marked and just softening.
Tear the mozzarella or burrata into pieces and scatter over the tomatoes. Tuck in the warm peaches.
Drizzle with the remaining olive oil and the balsamic glaze, scatter with basil leaves, flaky salt and plenty of black pepper. Serve warm or at room temperature.
Tips
- Choose peaches that smell fragrant but still feel firm. Very soft peaches fall apart on the grates.
- No grill? Use a grill pan or cast-iron skillet over medium-high heat for the same time.
- For a picnic, pack the grilled peaches, tomatoes and cheese separately and assemble on site; keep the cheese in a cooler until serving and eat within 2 hours.
