I absolutely love grilled peaches. Giving a slight sear to this juicy pitted fruit brings out the flavor even more and adds a bit of complexity that is SO addictive.
So imagine my excitement when I saw this recipe in InStyle Magazine for Grilled Peaches with Bocconcini. Adding fresh mozzarella to grilled peaches simply cannot be a bad thing. Also...I love Donatella Arpais's restaurants and trust that this will be a welcome addition to my weekend grill menu.
Grilled Peaches and Bocconcini
1/4 cup Extra virgin olive oil (plus more for drizzling)
4-6 ripe peaches, pitted and cut into 6 wedges
1 lb. bocconcini, packed in water
20 small basil leaves (plus extra for garnish
2 medium shallots, finely chopped
3 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
Drizzle some olive oil onto ridged stovetop grill or brush gas/charcoal grill grates with olive oil. Grill peaches for 2-3 minutes per side over high heat until nicely charred. Slice each wedge in half and place in a bowl.
Add bocconcini, basil, shallots, oil, and vinegar. Toss gently until well coated. Season with salt and pepper to taste,and let marinade for 15 minutes at room temperature. Slide bocconcini and peaches onto bamboo skewers and tuck basil in between layers. Serve on platter.