40+ Creative Grilled Peach Caprese With Blackberry
For the longest time, I swore it was the orange. I ate and drank a lot of them, I most likely had sufficient vitamin C for 2 individuals operating by me at any given time.
Within the final ten years, although, I’ve had amorous affairs with pineapple, cherries, grapes, apples, strawberries, pomegranate. Every fruit managed to weasel its means into my coronary heart and kitchen, and so they’ve rotated their means by being a star in my cooking and baking.
Now right here we're, Summer time of ’16…and peaches have been most plentiful within the Crumby home.
Grilled Peach Caprese with Blackberry Balsamic
Mr. Crumby and I are each very energetic within the kitchen, typically combating over who’s cooking dinner. (Yeah, be jealous, women.) I all the time thought of the oven to be my area, nevertheless. I left the grilling to him, nevertheless it looks as if that’s turn out to be my area this summer time, too.
The need to grill has been sturdy in me, a lot in order that we’ve already gone by two full propane tanks since mid-Might.
- 2 freestone peaches, cut in 1/4-inch slices
- 1 baguette, sliced into 1/2-inch slices
- Olive oil, for brushing
- 1 cup water
- 1 1/2 cups fresh blackberries
- 1/2 cup balsamic vinegar
- 2 – 4 oz. burrata balls (or fresh mozzarella slices)
- Fresh basil leaves
- Lightly brush grill with olive oil, then preheat on medium flame. Brush both sides of peach slices with olive oil.
- Place peach slices on grill, grilling each side for 1 1/2-2 minutes, until grill marks appear. Place on paper towel-lined plate to cool.
- Brush baguette slices with olive oil on both sides. Grill each side for 2 minutes. Remove and set aside to cool.
- Place water and blackberries in a small saucepan set over high heat. Bring to a boil, macerating berries with a potato masher or back of a large spoon. Reduce heat to medium and cook for 7-10 minutes.
- Set a fine mesh strainer over a small bowl. Pour berry sauce through strainer, pressing the solids to extract all the juice. Discard solids and return juice to saucepan.
- Place saucepan back on heat and add balsamic vinegar. Allow to boil 5 minutes, then reduce heat and simmer for 10 minutes until sauce has reduced and thickened. Cool and pour into a small bottle or jar.
- Arrange peach slices and basil leaves alternately in a semi-circle on a plate. Place a ball of burrata in the middle, then drizzle with blackberry balsamic. Serve with grilled baguette slices. Enjoy!