Grilled Peach Caprese with Basil Lime Drizzle
I realized the beauty that is a good caprese salad the first time I traveled to Italy. Sliced mozzarella, fresh tomatoes, and basil, drizzled with good olive oil and sprinkled with coarse sea salt and pepper. Pure heaven, I tell you. But I have a confession. I don’t really like tomatoes. And being a food blogger/nutritionist, I really don’t like to admit that, but who can we be if not ourselves? So I’m Sarah, I don’t like tomatoes, and for that reason, today we’re making Grilled Peach Caprese.
Let’s talk about the components of this caprese. We’re sticking to a few caprese fundamentals: good mozzarella and basil, but we’re swapping the tomatoes for peaches. We’ll grill the peaches to slightly char them and bring out some really tasty flavors, and we’ll finish with a quick basil and lime sauce. Eat it hot off the grill or eat it cold, stacked into fancy towers or just thrown on a plate. It’s summer and anything goes! Let’s grill.
Grilled Peach Caprese
- ¼ cup brown sugar 50 g
- 2 tablespoons water 30 mL
- 1 teaspoon balsamic vinegar 5 mL
- ¼ cup lime juice 60 mL
- 1 cup loosely packed basil divided
- 3 ripe peaches
- 2 tablespoons olive oil 30 mL
- 1 large ball buffalo mozzarella 125 g
- Salt and pepper to taste
- In a small saucepan, heat brown sugar and water over medium until sugar is dissolved. Remove from heat.
- Stir balsamic vinegar, lime juice, and ½ cup basil into the sauce and let sit 20 for about minutes.
- Cut each peach into 4 to 6 lengthwise planks, leaving on the skin and removing the pit.
- Brush peaches with olive oil then grill over medium heat until charred and softened, about 5 minutes (you can also use a panini grill).
- Cut mozzarella into thick slabs and season lightly with salt and pepper.
- Arrange caprese stacks by layering a slice of peach, a few leaves of basil, a slab of mozzarella, and another peach. Secure with a toothpick if desired.
- Strain basil leaves from the sauce and lightly drizzle over caprese stacks.
Helpful products for this Grilled Peach
This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible! I first published this recipe on Amanda’s Cookin’.
Hi, I’m Sarah!
Showing you how to make easy vegetarian recipes, one ingredient at a time. Read more