5 medium peaches, cut in half and pitted (see note)
1 tablespoon olive oil
1/2 cup basil chiffonade (leaves rolled and cut into very thin ribbons)
1/4 cup mascarpone cheese
If using a gas grill, preheat to medium. If using a charcoal grill, light charcoal or wood briquettes; when briquettes are ready, distribute them evenly under cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above coals for about 4 to 5 seconds.
Toss the peach halves with just enough olive oil to coat them evenly. Place on hot grill, cut sides down, and grill for 3 to 4 minutes, then turn over and grill for 3 to 4 minutes on second side; they should be fragrant. Place cut-side up on a platter.
While peaches are cooling, combine the basil and mascarpone in a small bowl. Place a dollop of this mixture in center of each peach half. Serve immediately.
Makes 5 to 10 servings.
NOTE: Overripe peaches will disintegrate once they hit a grill. Peaches should be ripe but still firm.
— Recipe from Mendocino Grille chef Barry Koslow.