I don't know about all of you but when I'm pregnant, I crave fruit and cannot get enough of it. Melon, berries, tropical fruit, stone fruit - I want it all and lots of it. I'm averaging half a watermelon a day right now. (No, not the little "personal watermelons" but the big huge ones!) These days, fruit seems to be the only thing that doesn't exacerbate my third trimester heartburn or otherwise queasy stomach and it's so refreshing on a hot day, I'm incorporating fruit into every meal!
We recently made this as a dinner side dish and it was so fast and absolutely delicious. This would be a great appetizer for a summer dinner party or barbecue. Peach season begins around mid-May (though it came late this year!) through the end of August so you have lots of time to enjoy this while peaches are in prime condition. Also, very kid friendly. Enjoy ♥
Grilled Peach Caprese with Champagne Vinaigrette
This recipe is loosely based on a dish from Joanna Gaines' Magnolia Kitchen cookbook. I personally live for grilled stone fruit in the summertime so I opted to grill mine, try it with burrata instead of mozzarella and change up the dressing a bit. The grilling gives the dish such a nice balance of caramelized fruit sugar and sharp bite from the vinaigrette.
3 Peaches, Quartered
8 oz of Mozzarella or Burrata Cheese
Bunch of Fresh Basil
Extra Virgin Olive Oil
Salt & Pepper
Grill peaches over open flame or in a grill pan 3-5 minutes or until you see grill marks. While they're cooking, slice mozz or tear apart burrata and arrange on a plate. Tear or loosely chop fresh basil and sprinkle over the cheese. In a small bowl, mix the two vinegars with olive oil (2:3 ratio) to taste. Note: if you don't like a bracingly acidic vinaigrette, add honey or agave syrup. When peaches are done, sprinkle over the bed of cheese and basil and splash vinaigrette thoroughly to coat. Season generously and serve immediately!