Fresh Peaches, Smoked Mozzarella & Aged Balsamic Recipe

A light starter with a smoky cheese from Greg Marchand's Frenchie.


2 basil sprigs
2 purple basil sprigs
4 ripe, juicy peaches
Fleur de sel
About 2 tbsp olive oil
1 ball smoked mozzarella (about 1 lb.)
Crushed black pepper
About 1 tbsp aged balsamic vinegar


Step 1: Remove the leaves from the basil stems. Halve the peaches and remove the pits. Tear the peaches into big irregular pieces and put them in a bowl.

Step 2: Toss with the basil leaves, a pinch or two of fleur de sel, and a drizzle of olive oil.

Step 3: Cut the mozzarella into 4 wedges and place in four shallow bowls. Season with fleur de sel and crushed pepper and drizzle with olive oil.

Step 4:Garnish with the peaches and basil leaves and finish with a dash of balsamic.

Reprinted with permission from Greg Marchand’s Frenchie (2014 Artisan Books).