Friday, August 1, 2014

Grilled Peach Caprese Salad

Grilled Ontario Peach Caprese Salad

1 large buffalo mozzarella
3 peaches, sliced in rings
Couple of basil leaves

Balsamic glaze (optional)
Good olive oil
Salt and pepper

Start by heating your grill or BBQ, and oil the grates well so the peaches don't stick.
Gently put the peach rings on the grill and allow them to develop some grill marks and caramelize.

Meanwhile slice your fresh mozzarella in rings (not too thick)

Flip the peaches half way through and grill the other side.

To assemble:

Layer the peach slices with the mozarella and basil leaves. Drizzle with good olive oil (olive that!) and season with salt and pepper. Add a balsamic glaze if desired:

Balsamic glaze recipe  (make ahead, lasts in the fridge for a couple of months)

1 cup traditional balsamic vinegar
1/4 cup brown sugar

Mix both in a saucepan and let it reduce until thick and syrupy. Careful not to burn it.
Pour in a glass jar and cool. Store in the fridge.


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