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Grilled Peaches with Fresh Mozzarella and Bruschetta

2-3 peaches, sliced
1 pint cherry tomatoes, sliced
6 leaves fresh basil, cut thinly
1 garlic clove, crushed
2 tbsp extra virgin olive oil
Salt and black pepper to taste
100g Fior Di Latte (Fresh Mozzarella) (about 1 cup torn up pieces)
Balsamic glaze, as needed
Ciabatta bread, sliced
Chilli flakes and ground pistachios (optional)
Olive oil, as needed for peaches and ciabatta
Garlic clove, sliced in half (for rubbing ciabatta bread)

🍅First make the cherry tomato bruschetta so it can marinate. Slice cherry tomatoes in half. Thinly slice the basil. Crush garlic with a garlic press. Add it all to a small bowl along with extra virgin olive oil and salt and pepper.

🍑Preheat a grill pan to medium heat and slice peaches. Place peaches on the grill pan and drizzle a bit of oil on the top (around 1 tbsp). Grill both sides for about 4 minutes each or until you see nice grill marks. Set aside on a plate.

🍞In the same grill pan on medium heat, drizzle olive oil on the ciabatta slices on both sides. Grill the slices of ciabatta until lightly toasted and has nice grill marks. Rub the warm slices of bread with a sliced piece of garlic to infuse it with flavour. This is optional but I love to do this.

🧀In a large serving dish scatter the peaches evenly. Spoon over the bruschetta mixture on top of the peaches. Tear apart the fresh mozzarella and scatter. Drizzle a bit more olive oil on top. Season with crushed chili flakes and ground pistachios. Drizzle balsamic glaze. Serve with warm ciabatta.

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