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.
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 Information
I first published this recipe on Amanda’s Cookin’.
Tina Jui | The Worktop says
Yes! I love grilled fruits! Ha, and I’ve just posted a recipe with grilled apricots. Great minds think alike 😉
Jackie Garvin says
I love grilled fruit and peaches are my favorites. They’re a clever substitution for tomatoes in Caprese Salad. Nicely done!
Safira Adam says
This looks delicious, love riddled peaches.
Dannii @ Hungry Healthy Happy says
I am living all the peach recipes around at the moment and this looks amazing. These would go down very well at a party I think
Amy @ Pressure Cook Recipes says
Hi Sarah,
Huge huge fan of peach here! Which makes this grilled peach caprese looks extra delicious!! 😀
Thanks for this easy recipe.
Amy
Sarah says
You’re so welcome, Amy! Thanks for stopping by! 🙂
Catherine says
What a yummy recipe! We loved it so much we featured it in our 25 Sweet and Savory Peach Recipes. You can see it here – http://bit.ly/PeachMania Thanks for sharing!
Sarah says
Thanks so much for sharing, Catherine!
Karo says
Thank heaven there’s another foodie who doesn’t like tomatoes! Thanks for this recipe!