GRILLED PEACH CAPRESE WITH BLACKBERRY BALSAMIC
Transform a favorite Italian salad - Grilled Peach Caprese combines fresh peaches, burrata, basil, and blackberry balsamic into a perfect summer day appetizer!
Author: The Crumby Cupcake
INGREDIENTS
- 2 freestone peaches, cut in ¼-inch slices
- 1 baguette, sliced into ½-inch slices
- Olive oil, for brushing
- 1 cup water
- 1½ cups fresh blackberries
- ½ cup balsamic vinegar
- 2 - 4 oz. burrata balls (or fresh mozzarella slices)
- Fresh basil leaves
INSTRUCTIONS
- 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 1½-2 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!
