Ingredients

The following ingredients have 6 Servings
  • ¼ cup brown sugar (50 g)
  • 2 Tbsp water (30 mL)
  • 1 tsp balsamic vinegar (5 mL)
  • ¼ cup lime juice (60 mL)
  • 1 cup loosely packed basil (divided)
  • 3 ripe peaches
  • 2 Tbsp olive oil (30 mL)
  • 1 large ball buffalo mozzarella (125 g)
  • Salt and pepper to taste

Instruction

  • In a small saucepan, heat brown sugar and water over medium until sugar is dissolved. Remove from heat.
  • Stir balsamic vinegar, lime juice, and ½ cup basil into the sauce and let sit 20 for about minutes.
  • Cut each peach into 4 to 6 lengthwise planks, leaving on the skin and removing the pit.
  • Brush peaches with olive oil then grill over medium heat until charred and softened, about 5 minutes (you can also use a panini grill).
  • Cut mozzarella into thick slabs and season lightly with salt and pepper.
  • Arrange caprese stacks by layering a slice of peach, a few leaves of basil, a slab of mozzarella, and another peach. Secure with a toothpick if desired.
  • Strain basil leaves from the sauce and lightly drizzle over caprese stacks.