Friday, August 13, 2010

Bocconcini and Peaches

                                         **found in June 2010 In Style Magazine

Serves 10-12

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.

xoxo Julie

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