The dog days of Summer are in full swing and so is juicy peach season! One bite of these scrumptiously decadent, yet surprisingly easy grilled peaches and your house will quickly become "the place" to be all season long...
INGREDIENTS
Cheese Filling:
¾ cup (180g) mascarpone cheese
¼ cup (60g) cream cheese, room temperature
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
1 tablespoon Lemon Tree 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 Vinegar for drizzling
8 fresh 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 set the peaches cut side down. Grill undisturbed for 3–4 minutes, then turn 90°. Grill for an additional 3–4 minutes and remove from heat.
- Using a 1-inch ice cream scoop or tablespoon, scoop the cheese mixture on top of each peach, drizzle with balsamic, top with a basil leaf, and serve warm.
Based on a recipe from "I am Baker" by Amanda Rettke, 2010
Shop This Recipe
- Black Raspberry Aged Balsamic Vinegar — rich drizzle that makes this dish
- Genovese Basil Infused Olive Oil — for grilling the peaches
- Lemon Tree Honey — a touch of floral sweetness in the cheese filling