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Grilled Peach Caprese

Sweet, smoky peaches get seared in a cast iron grill pan, then layered over creamy fresh mozzarella and topped with homemade pesto, juicy cherries, and crunchy pistachios. A vibrant, seasonal dish that’s salty, sweet, herby, and perfect for savoring the last peaches of summer.
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Prep Time 10 minutes
Cook Time 4 minutes
Course Appetizer, Breakfast, Side Dish
Cuisine American, Italian

Equipment

  • Food Processor for the pesto

Ingredients
  

Pesto

  • 2 cups packed basil leaves
  • 3 cloves garlic
  • 1/3 cup pine nuts or nuts of your choice
  • 1/2 cup olive oil
  • kosher salt

Peach Caprese and assembly

  • 1 large peach sliced into 8 pieces
  • 5 oz fresh mozzarella sliced into 8 pieces
  • 3 bing cherries diced
  • 1/4 cup pistachios chopped
  • Maldon salt
  • good olive oil

Instructions
 

  • Make pesto by combining ingredients in a food processor. This recipe makes about 3 cups of pesto. I like to place the extra in small containers and freeze for when I need a quick hit of flavor for a pasta dish or grilled cheese sandwich.
  • Drizzle sliced peaches with olive oil and toss to coat. Place on a preheated cast iron grill pan and cook for 2 minutes on each side. Remove peaches from the pan.
  • Assemble your caprese. Lay fresh mozzarella slices on a plate, top with one grilled peach per slice. Drizzle a bit of pesto over each peach slice. Top with cherries, pistachios, another drizzle of olive oil and Maldon salt. Serve immediately.
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