Irresistible Grilled Peaches with Mozzarella

Summer cooking is all about finding those recipes that feel special but don’t keep you stuck in a hot kitchen. That’s exactly what I love about grilled peaches with mozzarella. It’s one of those dishes that sounds fancy when you say it out loud, but honestly, you can have it on the table in about 15 minutes.

I started making this a few summers ago when I had way too many peaches sitting on my counter. I thought, why not throw them on the grill? The heat brings out their sweetness, and when you pair that with creamy mozzarella and fresh basil, you’ve got something that works as an appetizer, a side dish, or even a light dinner on those nights when no one wants a heavy meal.

The best part? You probably already have most of these ingredients in your kitchen. A drizzle of balsamic glaze at the end ties everything together, and those toasted almonds add just enough crunch to make it interesting.

What Kind of Peaches Should I Use?

For grilling, you’ll want to pick peaches that are ripe but still firm to the touch. If your peaches are too soft, they’ll turn mushy on the grill and fall apart, but if they’re rock hard, they won’t have that sweet, juicy flavor you’re looking for. Yellow peaches and white peaches both work great for this recipe, so just grab whichever looks best at your store or farmers market. A good test is to give the peach a gentle squeeze near the stem – it should give just slightly but still feel like it has some structure to it.

Options for Substitutions

This simple recipe works great with a few easy swaps if you need them:

• Peaches: If peaches aren’t in season, nectarines work just as well and don’t need peeling. You can also try this with halved plums or apricots, though you might want to adjust the grilling time since they’re smaller.
• Fresh mozzarella: Burrata makes this dish extra creamy and indulgent. You could also use ricotta cheese or even goat cheese if you prefer a tangier flavor. Just note that goat cheese will give you a completely different taste profile.
• Sliced almonds: Chopped pistachios, walnuts, or pecans all work nicely here. If you have a nut allergy, toasted pine nuts or sunflower seeds are good alternatives.
• Balsamic glaze: Don’t have balsamic glaze? You can make your own by simmering regular balsamic vinegar over low heat until it reduces and thickens, which takes about 10-15 minutes. Honey mixed with a splash of balsamic vinegar also works in a pinch.
• Fresh basil: Fresh mint leaves give this a different but equally refreshing twist. You could also use arugula for a peppery kick, though it’s best added after grilling rather than chopped into the topping.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling peaches is using fruit that’s either too ripe or too firm – peaches that are slightly firm with just a little give work best, as overly ripe ones will turn mushy and fall apart on the grill.

Make sure your grill grates are clean and well-oiled before placing the peaches down, otherwise they’ll stick and tear when you try to flip them, ruining those nice grill marks you’re after.

Don’t walk away during the first flip because peaches can go from perfectly caramelized to burnt in less than a minute, so keep a close eye and adjust the heat if you see them charring too quickly.

Finally, add the mozzarella only after flipping the peaches cut-side up – if you try to melt it while the peaches are face-down, you’ll end up with a cheesy mess dripping through your grill grates.

What to Serve With Grilled Peaches?

These grilled peaches make a beautiful appetizer or light summer lunch, and they pair perfectly with a crisp white wine like Sauvignon Blanc or Pinot Grigio. I love serving them alongside a simple arugula salad dressed with lemon and olive oil to balance out the sweetness of the peaches. If you want to make it more of a full meal, add some grilled chicken or prosciutto on the side, or serve the peaches over a bed of mixed greens for a complete salad. For a casual gathering, set out some crusty bread and extra balsamic glaze so everyone can build their own bites.

Storage Instructions

Store: This dish is really best enjoyed fresh off the grill while the peaches are still warm and the mozzarella is soft. If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days, but the peaches will release some juice and the texture won’t be quite the same.

Make Ahead: You can grill the peaches a few hours ahead and keep them at room temperature, then add the mozzarella, almonds, basil, and balsamic glaze right before serving. Just don’t assemble everything too early or the peaches will get watery and the basil might wilt.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 375-425
• Protein: 13-16 g
• Fat: 21-25 g
• Carbohydrates: 35-40 g

Ingredients

For the grilled base:

• 4 medium peaches (halved and pitted)
• 1.5 tbsp extra virgin olive oil
• 6 oz fresh mozzarella (sliced into 1/2-inch thick rounds)
• 1 pinch flaky sea salt
• 1 pinch freshly cracked black pepper

For the garnish:

• 3 tbsp toasted almonds (roughly chopped)
• 12 fresh basil leaves (chiffonade)
• 1 tbsp balsamic glaze

Step 1: Prepare Mise en Place and Preheat Grill

• 4 medium peaches
• 6 oz fresh mozzarella
• 3 tbsp toasted almonds
• 12 fresh basil leaves

Halve and pit the peaches, then pat them dry with paper towels—this helps them get better grill marks and caramelization.

While you’re prepping, chop the almonds roughly, cut the fresh mozzarella into 1/2-inch thick rounds, and chiffonade the basil by stacking leaves, rolling them tightly, and slicing into thin ribbons.

Heat your grill to medium heat, aiming for around 400-425°F if you have a thermometer.

I like to have all my components ready before the peaches hit the grill so the timing stays tight and nothing gets rushed.

Step 2: Grill Peaches Cut-Side Down

• 1.5 tbsp extra virgin olive oil

Brush the cut side of each peach half lightly with extra virgin olive oil.

Once the grill is hot, place the peaches cut-side down directly on the grate and cook for 3-5 minutes without moving them.

You’re looking for deep caramelization and grill marks—this is where the magic happens, so resist the urge to flip them around.

The fruit will start to soften and release some of its juices onto the grill surface.

Step 3: Flip and Grill Skin-Side Down

Using tongs, carefully flip each peach half over so the skin side is now on the grill.

Cook for another 3-5 minutes until the skin is charred and the peach is tender when pierced with a fork.

The flesh should be soft but still hold its shape—you want tender, not mushy.

Step 4: Melt Mozzarella on Warm Peaches

• mozzarella rounds from Step 1

Flip the peaches back to cut-side up and immediately place one or two mozzarella rounds in the center cavity of each peach half, depending on size.

Grill for 2-3 minutes just until the cheese softens and begins to melt slightly—it should stay mostly intact but become creamy, not completely liquefied.

I find the residual heat from the peach and gentle grill warmth is perfect for this; you don’t want the mozzarella browning.

Step 5: Plate and Finish with Toppings

• grilled peaches from Step 4
• mozzarella from Step 4
• 1 pinch flaky sea salt
• 1 pinch freshly cracked black pepper
• toasted almonds from Step 1
• basil chiffonade from Step 1
• 1 tbsp balsamic glaze

Transfer the grilled peaches to a serving platter or individual plates while they’re still warm.

Season lightly with a pinch of flaky sea salt and freshly cracked black pepper.

Top each peach with the basil chiffonade from Step 1, scatter the toasted almonds over the top, and drizzle with balsamic glaze.

Serve immediately while the peaches and mozzarella are still warm and the contrast between hot and cool is at its peak.

Irresistible Grilled Peaches with Mozzarella

Delicious Irresistible Grilled Peaches with Mozzarella recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 halves

Calories: 400

Ingredients Method

Ingredients

  

For the grilled base

• 4 medium peaches (halved and pitted)
• 1.5 tbsp extra virgin olive oil
• 6 oz fresh mozzarella (sliced into 1/2-inch thick rounds)
• 1 pinch flaky sea salt
• 1 pinch freshly cracked black pepper

For the garnish

• 3 tbsp toasted almonds (roughly chopped)
• 12 fresh basil leaves (chiffonade)
• 1 tbsp balsamic glaze

Method

 

1. Halve and pit the peaches, then pat them dry with paper towels—this helps them get better grill marks and caramelization. While you're prepping, chop the almonds roughly, cut the fresh mozzarella into 1/2-inch thick rounds, and chiffonade the basil by stacking leaves, rolling them tightly, and slicing into thin ribbons. Heat your grill to medium heat, aiming for around 400-425°F if you have a thermometer. I like to have all my components ready before the peaches hit the grill so the timing stays tight and nothing gets rushed.
2. Brush the cut side of each peach half lightly with extra virgin olive oil. Once the grill is hot, place the peaches cut-side down directly on the grate and cook for 3-5 minutes without moving them. You're looking for deep caramelization and grill marks—this is where the magic happens, so resist the urge to flip them around. The fruit will start to soften and release some of its juices onto the grill surface.
3. Using tongs, carefully flip each peach half over so the skin side is now on the grill. Cook for another 3-5 minutes until the skin is charred and the peach is tender when pierced with a fork. The flesh should be soft but still hold its shape—you want tender, not mushy.
4. Flip the peaches back to cut-side up and immediately place one or two mozzarella rounds in the center cavity of each peach half, depending on size. Grill for 2-3 minutes just until the cheese softens and begins to melt slightly—it should stay mostly intact but become creamy, not completely liquefied. I find the residual heat from the peach and gentle grill warmth is perfect for this; you don't want the mozzarella browning.
5. Transfer the grilled peaches to a serving platter or individual plates while they're still warm. Season lightly with a pinch of flaky sea salt and freshly cracked black pepper. Top each peach with the basil chiffonade from Step 1, scatter the toasted almonds over the top, and drizzle with balsamic glaze. Serve immediately while the peaches and mozzarella are still warm and the contrast between hot and cool is at its peak.