Grilled Peach Caprese with Burrata, Basil Oil & Hot Honey Dust

Prepare the basil oil: Bring a small pot of water to a boil. Blanch the basil leaves for 10 seconds, then transfer to an ice bath. Drain well, squeezing out excess water. In a blender, combine the blanched basil with olive oil and a pinch of salt. Blend until smooth. Strain through a fine-mesh sieve into a bowl. Set aside.

Make the hot honey dust: In a small bowl, mix the hot honey with Aleppo pepper flakes and flaky sea salt. Spread on a parchment-lined tray and let dry at room temperature for about 1 hour, or until crystallized. Crush into a coarse powder.

Grill the peaches: Preheat a grill or grill pan to medium-high heat. Lightly oil the cut sides of the peach halves. Grill cut-side down for 3-4 minutes until char marks appear. Flip and grill for another 1-2 minutes. Remove and let cool slightly.

Assemble the salad: On a serving platter, arrange the grilled peach halves. Tear the burrata into pieces and nestle among the peaches. Drizzle generously with basil oil. Sprinkle with hot honey dust and a few flakes of sea salt. Garnish with fresh mint if using. Serve immediately.