The peaches should be ripe but still firm.
Grill notes: Overripe peaches will disintegrate once they hit the grill.
Servings: 5 - 10
- 5 medium peaches, cut in half and pitted
- 1 tablespoon olive oil
- 1/2 cup basil chiffonade (leaves rolled and cut into very thin ribbons)
- 1/4 cup mascarpone cheese
If using a gas grill, preheat to medium. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.
Toss the peach halves with just enough olive oil to coat them evenly. Place on the hot grill, cut sides down, and grill for 3 to 4 minutes, then turn over and grill for 3 to 4 minutes on the second side; they should be fragrant. Place cut side up on a platter.
While the peaches are cooling, combine the basil and mascarpone in a small bowl. Place a dollop of the mixture in the center of each peach half. Serve immediately.
From Mendocino Grille chef Barry Koslow.
Tested by Michael Trimarchi.
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