Bocconcini & Peaches

Bocconcini & Peaches

“Bocconcini & Peaches


    • 4 ripe peaches, halved, putted and each half cut into three wedges
    • 1 pound of bocconcini, packed in water
    • 20 small basil leaves plus more for garnish
    • 2 medium shallots, finely chopped
    • 1/4 cup of extra virgin olive oil
    • 3 tablespoons balsamic vinegar
    • Sea salt and freshly ground pepper


  • Brush a cast-iron stove top grill pan with a little olive oil and heat over high heat.
  • Grill the peach wedges about 2 to 3 minutes per side, until nicely charred.
  • Transfer them to a large bowl and add the bocconcini, basil, shallots, olive oil and vinegar. Toss gently until everything is well coated.
  • Season with salt and pepper and set aside at room temperature for 15 minutes. Divide among salad plates or transfer to a rimmed platter. Garnish with basil leaves and serve.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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