Fourth of July

Grilled Peach and Mozzarella Summer Stack

August  9, 2009
0 Ratings
  • Serves 4
Author Notes

Inspired by a recipe I saw in Southern Living using fresh traditional peaches, mozzarella cheese, cilantro and honey. Great as a savory or sweet dish served with grilled meats. Similar to a tomato mozzarella stack but uses fresh peaches with a delicious honey-peach dressing . —Ms. Chef On Deck

What You'll Need
  • 5 Peaches
  • 3 green onions sliced thin
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 1/2 cup lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon cumin (toast cumin seeds and fine grind)
  • 1/4 teaspoon chili powder
  • 1/3 cup olive oil
  • 1 bunch baby arugula
  • 3/4 pound fresh mozzarella sliced 1/4 inch
  • 1 handful cilantro as garnish
  1. Peel and chop 1 peach. Cut remaining peaches into 1/4 inch round pieces. Discard the pits.
  2. Place in a food processor, chopped peach, green onions, cilantro, honey, 1 tsp. salt, lime zest and lime juice. Add chili powder to taste. Process to smooth. Add oil, pulse several times until combined.
  3. Spray grill with cooking spray or oil. Preheat grill to medium high (350-400 degrees). Brush sides of peach round with some of the dressing.
  4. Grill peaches covered for 3-5 min on each side. Grill marks will appear.
  5. On platter, place baby arugula and layer grilled peach rounds and mozzarella cheese on top. Add another round of grilled peaches and stack several layers high. Finish with the peach dressing and garnish with cilantro. Enjoy!
Contest Entries

See what other Food52ers are saying.

0 Reviews