Do you love Caprese salads? This grilled peach Caprese toast has all the flavors of a Caprese salad but is kicked up a notch. Made with ripe summer peaches that are grilled to smoky perfection layered with mozzarella, fresh basil, balsamic vinegar, and then drizzled with hot honey. Is your mouth watering yet?
Seriously- who can resist a summer peach? I stalk my farmer's markets here in New Jersey in July waiting for their arrival. I love to bake with them, toss them in salads, add them to sandwiches or just eat them the way nature intended. You will not miss your traditional tomato here, the peach has reigned supreme!
This was inspired by my blueberry toast recipe. Fancy toasts (as I like to call them) are such a satisfying meal. Paired with a side salad, it's light, refreshing and full of amazing flavors.
This toast starts with the best peaches. Shop for local peaches if you can. When buying from the supermarket, look for peaches that have vibrant, yellow flesh and golden-reddish skin. The more golden in color, the more likely it is to be ripe. Avoid peaches with dents, bruises, or flat areas. In addition to the almighty peach, you will need the following ingredients:
- Mozzarella- Try to use fresh whole mozzarella.
- Fresh basil- No dried stuff allowed. Choose large basil leaves roughly the size of your peach slices.
- Olive oil- Olive oil complements the peaches.
- Balsamic glaze or vinegar- I always have balsamic glaze on hand. If you don't have a glaze, you can use a good balsamic vinegar.
- Flaky sea salt-I love a good flaky salt here. If you don't have it, any coarse salt will do.
- Hot honey- You can make your own, but I love this one.
- Thyme- Fresh thyme and peaches=yum!
- Bread slices- Choose a really good bread (multigrain, sourdough). I like large slices with a decent surface area so they can absorb the flavors. The number of ingredients you use will depend on how large your bread is.
See the recipe card for quantities and instructions.
For the grilled peaches, spray a grill pan with oil, and set to medium heat. Lay the peach slices on the pan (skin on), and don't move until you start to see grill marks. Gently flip and repeat on the following side, about 4-5 minutes total.
Thinly slice the peaches (skin on). Get as close to the pit as possible. Don't worry about the sizes. They will overlap on the bread.
Grill about 4-5 minutes total or until grill marks appear on both sides. Remove and set aside.
Once grilled, set the peaches aside and gather your other ingredients. Layer your toast in threes (peach, mozzarella, basil) and repeat with enough ingredients so that your bread is covered. Drizzle with olive oil, balsamic, sea salt, and hot honey. Delish!
For a more smoky flavor, grill the bread instead of toasting it.
Grilled Peach Caprese Toast
- grill pan
- 2 slices of good bread, preferably large slices
- 1-2 medium peaches
- 6 oz whole mozzarella cheese
- 8 whole fresh basil leaves
- 1 teaspoon flaky sea salt
- 2 tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 teaspoon fresh thyme
- hot honey for drizzling
- oil spray (for the grill pan)
- Prepare the peaches. Cut the peaches into thin slices (about ¼ inch). Heat a grill pan over medium heat. Spray the pan with oil spray or brush lightly with olive oil. Grill the peaches until grill marks appear. Flip and repeat on the other side. Approximately 4-5 minutes total. Set aside.
- Slice the mozzarella into whole thin rounds (roughly the same size as your peaches). Set aside.
- Toast your bread in a toaster, or grill in a pan over medium heat until toasted and grill marks appear.
- Start to layer your toast. Start with a peach slice, mozzarella slice, and basil leaf. Continue to layer on the toast in threes until your toast is covered.
- Drizzle the olive oil over the bread, followed by the balsamic vinegar. Sprinkle with sea salt. Top with a drizzle of hot honey, and finish with the fresh thyme leaves. Adjust to taste with additional oil, vinegar, salt, or honey. Enjoy!