Grilled Peach Crostini

Summary: Last year at Acqua al Due, a restaurant here in DC, I indulged in the most sublime treat: grilled peaches nestled atop burrata and grilled bread and drizzled with honey, olive oil and salt. Each bite was a blissful revelation, and you can bet I returned home determined to replicate the dish.
Here you go. You're welcome!

*I've come up with several variations which are noted below.

Yield: serves 2-6, depending on number eaten per person

Ingredients:

• 3 ripe but still firm peaches; gently cut in half; pit removed (leave the peel on for now; easier to cook)
• 6 thick slices best-quality white loaf bread (like ciabatta or a peasant loaf)
• 1 ball of mozzarella, mozzarella di bufala, burrata OR a similar amount of fresh ricotta
• a handful of mint leaves, washed and thinly sliced
• extra virgin olive oil
• honey, optional 
• Maldon salt, or another finishing salt, or sea salt
• freshly ground black pepper

Instructions:

Heat your grill to medium high. Or, if you'd rather do this in the oven, heat your broiler, place an oven rack in the upper third of your oven and place a cooling rack atop a cookie sheet. 

Gently brush the flesh side of each peach half and the bread slices with olive oil. Slice the cheese into rounds (eat what's left over, or make more crostini, or use it all if you're so inclined) and set aside. If you're using ricotta, wait. You'll spread dollops of it onto the bread when it's ready.

When your grill is ready, grill the peaches flesh side down for 2-4 minutes. You want to see char marks and the beginnings of caramelization but you don't want the fruit to get too mushy or overdone. You also don't want it underdone, so do a test run if you need to. Grill the bread too. Char marks on bread = good!

When the peaches and bread are grilled, place the bread slices atop a serving platter and top with whatever cheese you're using. Slice each peach half, removing the skin if you want, into three wedges and lay atop the cheese. 

Drizzle each crostini with olive oil and honey if using and then sprinkle salt, pepper and mint on top. Enjoy!

those on the left were made with ricotta; those on the right were made with mozzarella