Grilled Peach Caprese
Oh man ~ I don’t know about you, but I am so happy summer is here. Winter was brutal and spring. . .where I live the weather is a daily toss-up. We’re definitely not sorry to say goodbye to freezing temps and snow deep enough to bury a house cat. I’m excited to slide my newly pedicured toes into a pair of flip-flops (even though I’ve been told they’re damaging to my feet), grateful my shorts from last summer that still fit and head to my local farm stand because while ripe peaches are deliciously good in their natural state — so juicy it sometimes runs down my chin ~ they’re also great in pies, cobblers and my new favorite way, this Grilled Peach Caprese created for #SundaySupper.
You’ll need about half dozen peaches (I know I’ll want extra) and some tomatoes. Buy what looks good ~ grape tomatoes work as do the larger varieties. My basil plant is in full cooperation mode on the patio so I just needed to snip a few leaves from the top.
Grilling the peaches caramelizes their sugars makes them even sweeter and combined with fresh mozzarella, sliced tomatoes, basil and a drizzle of tangy balsamic reduction — well, I’m calling it an appetizer, but feel free to eat it as your meal. I have. It’s that good.
While you’re here, check out all the other amazing #SundaySupper Farmstand Food recipes!
- 2 - peaches, sliced in half, skin on and pitted
- 1 - ball fresh mozzarella, sliced
- Grape tomatoes (half of 10 oz container) OR one whole tomato, sliced
- Basil (left whole OR chiffonade)
- Olive oil
- 1/2 C Balsamic vinegar
- Coarse sea salt
- Halve and pit the peaches. Halve the tomatoes. Grow the basil. Just kidding. Buy it at your local farmstand. Grow it. Give birth to it. Just get some.
- Next start your balsamic reduction. You may want to skip this step and pour straight from the bottle - trust me -- you'll be glad you didn't. Reducing balsamic not only makes it thicker -- like a syrup, but it also gives it a fuller flavor with less tang. Some recipes online call for adding honey or brown sugar. Not needed. Bring to a boil, lower the heat and simmer about 20 minutes. It'll thicken and reduce to about half the original amount. For me, the hardest part of reducing balsamic is being patient and letting is reduce slowly -- but please . . . be patient and let it happen on its own without cranking up the heat. Later, you'll be glad you did.
- Next, drizzle a little olive oil all over those beautiful peaches. Grill them 6-8 minutes per side over low-medium heat. Let them cool and slice them.
- Arrange the peaches, mozzarella and tomatoes on a platter. Drizzle a small amount of olive oil over the top and then that beautiful balsamic reduction you just made along with the basil and just a sprinkle of sea salt. Be prepared to dig in and say ahhhh!
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmers Market Pizza by Simply Healthy Family
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Squash Blossom, Zucchini and Gouda Frittata by FoodieTots
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Classic Peach Pie by That Skinny Chick Can Bake
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Southern Peach Cobbler with Italian Mascarpone by La Bella Vita Cucina
- Triple Cherry Crisp by Pies and Plots
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