Grilled Peach Caprese
Peaches grilled and caramelizaed, sliced tomatoes, fresh mozzarella or burrata, prosciutto, basil and balsamic reduction ~ the perfect summer salad.
- 2 peaches slice in half skin on and pitted
- 8 ounces fresh mozzarella OR burrata halved
- 4-5 vine ripened tomatoes
- 3 ounces prosciutto
- basil – small bunch
- olive oil for drizzling
- 1/4 cup balsamic vinegar
- coarse sea salt
- fresh cracked black pepper
Start with the balsamic reduction while you prep the rest of the salad. Add the balsamic to a small saucepan over medium high heat. Bring it to a boil then reduce the heat and let the balsamic simmer until it reduces and becomes a glaze then set aside.
For the peaches, slice around the peach from top to bottom, with the stem area being the top.
Hold the peach in your hands and gently twist each half in opposite directions until they come free. Remove the pit by loosening it with your finger or the tip of a knife.
Brush the peaches with olive oil then grill cut size down over medium heat 4-5 minutes or until you have some nice grill marks. Don't grill longer than 5 or the peaches will be mushy.
Next quarter the tomatoes and arrange on a plate with the peaches, mozzarella or burrata and prosciutto. Small basil leaves can be scattered on top of the salad. Otherwise, slice the leaves into strips.
Drizzle with olive oil and the balsamic reduction then season with sea salt and fresh cracked pepper.