Grilled Peach Caprese with Basil Lime Drizzle

This refreshing Grilled Peach Caprese combines grilled peaches, fresh mozzarella, and basil, topped off with a delicious basil lime sauce!

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.

How to make 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

This refreshing Grilled Peach Caprese combines grilled peaches, fresh mozzarella, and basil, topped off with a delicious basil lime sauce!

Print Pin Rate

Course: Appetizers, Side Dishes, Snacks

Cuisine: American, Italian

Keyword: grilled caprese, grilled peach caprese, peach caprese

Diet: Gluten-Free, Vegetarian

Occasion: 4th of July, Game Day

Time: 45 minutes or less

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 6 servings

Calories: 143kcal

Author: Sarah Bond

5 from 2 votes

INGREDIENTS

• ¼ cup brown sugar 50 g
• 2 Tbsp water 30 mL
• 1 tsp balsamic vinegar 5 mL
• ¼ cup lime juice 60 mL
• 1 cup loosely packed basil divided
• 3 ripe peaches
• 2 Tbsp olive oil 30 mL
• 1 large ball buffalo mozzarella 125 g
• Salt and pepper to taste

INSTRUCTIONS

• 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.

NUTRITION

Serving: 1serving | Calories: 143kcal | Carbohydrates: 11.5g | Protein: 6.5g | Fat: 8.5g | Cholesterol: 11mg | Sodium: 225mg | Fiber: 1g

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I first published this recipe on Amanda’s Cookin’.