Grilled Peach Caprese

Grilled Peach Caprese ~ fresh sweet peaches grilled and layered with tomatoes, fresh mozzarella and basil for an easy summer appetizer or salad.

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.

Grilled Peach Caprese ~ fresh sweet peaches grilled and layered with tomatoes, fresh mozzarella and basil for an easy summer appetizer or salad.

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. 

Grilled Peach Caprese ~ fresh sweet peaches grilled and layered with tomatoes, fresh mozzarella and basil for an easy summer appetizer or salad.

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.

Grilled Peach Caprese ~ fresh sweet peaches grilled and layered with tomatoes, fresh mozzarella and basil for an easy summer appetizer or salad.

While you’re here, check out all the other amazing #SundaySupper Farmstand Food recipes!

Grilled Peach Caprese ~ fresh sweet peaches grilled and layered with tomatoes, fresh mozzarella and basil for an easy summer appetizer or salad.

Grilled Peach Caprese
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Ingredients
  1. 2 - peaches, sliced in half, skin on and pitted
  2. 1 - ball fresh mozzarella, sliced
  3. Grape tomatoes (half of 10 oz container) OR one whole tomato, sliced
  4. Basil (left whole OR chiffonade)
  5. Olive oil
  6. 1/2 C Balsamic vinegar
  7. Coarse sea salt
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!
http://www.agoudalife.com/
Grilled Peach Caprese by A Gouda Life
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  1. colleen @ foodietots
    July 19, 2015

    I would definitely eat this as my meal — and maybe again as dessert! Grilled peaches are truly fabulous, and such a highlight of summer eats!

    • Bernie
      July 19, 2015

      Thank you so much!!

  2. Liz
    July 19, 2015

    Just the sound of the ingredients is making my mouth water! What a terrific sandwich!

    • Bernie
      July 20, 2015

      Thank you!

  3. Laura Dembowski
    July 20, 2015

    This is such a great, classic salad. I love peaches, but I have to admit I love California peaches more than Michigan ones. I’m a Cali girl stuck in Michigan 😉

    • Bernie
      July 21, 2015

      Thank you! I’ve never tried the peaches in California but I’ve vacationed there and can see why you miss it!

  4. Liz
    July 20, 2015

    Ooops, salad! Blame it on sleep deprivation 😉

    • Bernie
      July 21, 2015

      Thank you!!

  5. Joy | The Joyful Foodie
    July 21, 2015

    Looks like we had similar ideas! 🙂 I love that you grilled the peaches. I love grilled peaches for dessert, and they’d be wonderful in this salad!

    • Bernie
      July 25, 2015

      We did! Great minds . . .

      Thank you!

  6. Teri@The Freshman Cook
    July 21, 2015

    What a gorgeous salad! The colors are beautiful and the grilled peaches~YUM! Definitely going on my “must make this week” list!

    • Bernie
      July 25, 2015

      Thank you so much! Hope you enjoy!!

  7. susan / The Wimpy Vegetarian
    July 23, 2015

    I love this salad, but when I read Liz’s first comment, my first thought was it would make a fabulous open-faced sammie!! LOVE!

    • Bernie
      July 25, 2015

      Mmmmm – yes! Great idea!!