Grilled Peaches with Mascarpone and Balsamic Drizzle

The dog days of Summer are in full swing and so is juicy peach season! One bite of these scruptiously decadent, yet surpringly easy to prepare grilled peaches and your house will quickly become "the place" to be all season long...

INGREDIENTS

Cheese Filing:

¾ cup (180 g) mascarpone cheese

¼ cup (60 g) cream cheese, room temperature

1 teaspoon sea salt

1 teaspoon fresh cracked pepper

1 tablespoon honey

Peaches:

4 yellow peaches, ripe

1 Tablespoon BCOO Genovese Basil Infused Olive Oil

½ teaspoon sea salt

½ teaspoon fresh cracked black pepper

1 Tablespoon BCOO Black Raspberry Aged Balsamic for drizzling

8 fresh picked basil leaves

Cheese Mixture

• In a medium bowl mix together mascarpone cheese, cream cheese, salt, pepper, and honey. Set in the fridge to chill while you prepare the peaches.

Peaches

• Preheat grill to medium-high heat (about 450°F)

• Cut peaches in half and remove the pit. Brush the tops with olive oil and sprinkle with salt and pepper.
• Lightly brush the grill grates with oil and then set the peaches cut side down on the grill grates. Grill undisturbed for 3-4 minutes (depending on grill heat) and then turn the peach 90°. Grill for an additional 3-4 minutes and then remove from heat
• Using a 1-inch ice cream scoop or a tablespoon, scoop the cheese mixture on top of each peach, top with a drizzle of balsamic, a basil leaf, and serve warm.