Go Back
grilled peaches with mozzarella

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
Cook Time 15 minutes
Total Time 20 minutes
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.