**found in June 2010 In Style Magazine
1/4 cup extra virgin olive oil, plus more for drizzling
4-6 ripe peaches, halved, and pits removed, and each half cut into 3 wedges
1 lb. bocconcini, packed in water 20 small basil leaves, plus more for garnish
2 medium shallots, finely chopped
3 tbsp balsamic vinegar
Sea salt and freshly ground black pepper
Drizzle some oil onto a ridged stove-top grill and place over high heat. Grill peach wedges for 2-3 minutes per side, until nicely charred. Slice each wedge in half and place in a large blowl. Add bocconcini, basil, shallots, oil and vinegar. Toss gently until well coated. Season with salt and pepper to taste; let marinate at room temperature for 15 minutes. Slide bocconcini and peach pieces onto skewers. Tuck fresh basil leaves in between. Serve on a platter.
Sub in Mozzarella cheese for Bocconcini cheese.