Grilled Balsamic Peaches with Goat Cheese and Basil

As summer has progressed, I’ve noticed that J and I have been going to the grocery store less and less. I do go about once a week to grab salad supplies for my lunches at the office and a few bags of whatever produce is on sale but aside from that, grocery store runs have turned into a chore that neither of us have the time or energy for.

The result of our lack of enthusiasm for food in the house has forced us to get creative with what we do have. It’s almost a game we have developed: who can come up with the best tasting meal from items unearthed in our cupboards, freezer, or produce drawer? As J’s culinary expertise  lies strictly within the realm of cheese quesadillas (derived from the ‘cheap & easy’ school of thought developed during three years of law school no doubt) it’s usually on me to come up with more, er, creative ways to best use our provisions.

Yesterday’s end result greatly benefited from the godsend of a basil plant that we have FLOURISHING on our porch. Seriously, basil for everybody! Oh and peaches in the South aren’t too bad either right now – juicy and awesome and just plain amazing.Peaches & Basil I’m also a firm believer that goat cheese will make anything better so I threw some of that in for good measure and the balsamic vinegar was looking pretty lonely so I busted out the bottle of that as well. Kind of a random mix, but so, so good. Serve these bad boys with some sort of grilled meat – pork and chicken or our personal freezer find, fish.

Grilled Balsamic Peaches with Goat Cheese and BasilGrilled Balsamic Peaches with Goat Cheese and Basil

Yields: 4 servings

Difficulty: Easy Peasy


  • 2 large, ripe peaches, halved with pits removed
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 ounce goat cheese
  • freshly ground pepper
  • about 8 basil leaves, shredded


  1. Turn the grill on medium high
  2. In a small bowl, add vinegar and olive oil.
  3. Using a pastry brush, brush the vinegar/olive oil mixture on the flesh side of the peach halves  Peach Bellies
  4. Place the peach halves, flesh side down, on the hot grill
  5. Allow to cook for about 3 minutes, coating the opposite side with balsamic/EVOO mixture, then flip
  6. Cook about 3 more minutes or until the peach is tender
  7. Remove immediately and dot with pieces of goat cheese, fresh pepper, a drizzle of balsamic vinegar, and basil Closeup
  8. Enjoy a little slice of summer deliciousness!

3 thoughts on “Grilled Balsamic Peaches with Goat Cheese and Basil

  1. Pingback: TGIFriday Faves. | thedancingrunner

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