food & drink

Grilled Peach Caprese

On July 27, 2020 by
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This dish literally screams “SUMMER!!” to me. It’s seasonally appropriate and it is so easy to make. I think caprese is beautiful (and impressive) as side dish or appetizer. Whether you just want to make your food pretty for your own happiness (AKA me everyday) or if you are entertaining and want to impress your guests.

What is caprese?

Caprese is a simple Italian salad made of fresh mozzarella, tomatoes and basil. It’s usually topped with a little drizzle of olive oil (or balsamic), salt & pepper. CLASSIC.

So, why no tomatoes?

To be honest, I just really don’t like raw tomatoes. I don’t know if it’s the quality of the tomatoes you find in grocery stores or what? I have some friends and family that are amazing gardeners, and the ones they grow always taste so much better. Anyways… unless I’ve got a fresh batch from them, I’m probably not eating tomatoes. And even then, they probably won’t be raw lol. BUT I STILL LOVE CAPRESE. I love all the other aspects of it: the chewy mozzarella, the smell of that fresh basil, sweet and tangy balsamic glaze. It’s the perfect accompaniment to a glass of wine.

I figured peaches would be a seasonally appropriate and delicious alternative. And I might as well grill them while we are talking about “seasonally appropriate” haha. Peaches are SO good this time of year. When I was at Sprouts the other day I heard this adorable old lady asking one of the employees where the peaches were from. (California, btw.) She said she had bought some a couple days before and came back for more because they were the best peaches she’d had for as long as she could remember. SOLD! How could I not buy them after that?

What you need:

  • 3 peaches, cut into four slices — brush with olive oil and grill for a couple minutes on each side
  • 1 large ball of mozzarella, cut into 10-12 slices
  • fresh basil, 10-12 leaves whole, extra to chiffonade and garnish
  • balsamic glaze
  • salt & pepper to taste

Grillin’ time

In San Diego we can pretty much enjoy outdoor living all year long, but the start of spring and summer really just set off “grilling season” for me. I have been using my grill like nobody’s business these past few months. Also, when it starts to get really hot (lol YES we have uncomfortably hot weather in San Diego sometimes), there is no way I’m turning on the oven.

Grilling these peaches adds major depth of flavor. Just a couple of minutes on each side and they are perfect. They’re still firm enough to hold their shape but a quick bit of heat on the grill gives them that delicious cooked taste. And those grill marks are just too pretty. Make sure you spray your grill or brush the peaches with a little olive oil beforehand.

Putting it all together

This recipe will be easiest if you buy a large ball of mozzarella that you can cut into slices. I like to aim for an even ratio: one slice of cheese for every slice of peach. Add a fresh basil leaf between each set of peaches and mozz. I also like to chiffonade some to sprinkle on top. Finally, top it with some balsamic glaze. YUMMMM.

This is just a fun and unconventional take on a classic dish. Pour yourself a glass of rosé and fire up the grill.

Let me know how you like it!

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