4 large yellow peaches, stones and sliced into quarters
8 slices of prosciutto
2 x 150g bocconcini balls of fresh mozzarella, roughly torn into pieces or sliced
½ cup fresh mint leaves, thinly sliced
1 cup fresh basil leaves, thinly sliced
Homemade basil oil (optional)
Extra virgin olive oil + extra for brushing
Black pepper to season
Heat a barbecue or griddle pan to medium-high. Rinse with water and slice each peach half into quarters, drizzle with olive oil and season with black pepper. Toss to combine.
In batches, grill the peaches until slightly chard and griddle marks appear. Remove from the heat and set aside to cool, repeating with the remaining slices. The peaches should be soft but still firm. Place on a large platter to cool slightly.
To arrange: Arrange torn pieces of bocconcini and prosciutto slices around the platter. Scatter mint and basil leaves with a drizzle of my homemade basil oil. Alternatively, add a drizzle of extra virgin olive oil and season well with cracked black pepper. Serve immediately.