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.
Email questions to the Food Section at email@example.com.