2 peaches – ripe but fairly firm
2 tablespoons unsalted butter
4 heaping tablespoons of plain chevre
10 basil leaves – julienned
Aged balsamic vinegar
Cracked black pepper
Turn outdoor grill to medium heat.
Cut peaches in half and remove pit. Melt butter in skillet, and cook until lightly browned. Remove from heat and place first peach half in skillet, cut side down, to coat with the butter. Flip quickly, coating the other side, and remove to a plate. Repeat with other three halves.
Take peaches and remaining butter to the grill. Reduce heat to medium low and place peaches cut side down on the grill. Close lid and grill for 3 minutes. Open grill and rotate each peach 90 degrees to create a crosshatch pattern. Cook another two minutes with the grill lid open.
Flip the peaches over so that the cut side is up, and pour the remaining brown butter into the centers of the peaches. Close the grill lid and cook for 2 more minutes.
Remove peach halves to a plate and let cool for 5 minutes.
Top each peach half with 1 heaping tablespoon of plain chevre and a pinch of basil leaves. Drizzle with a bit of balsamic vinegar and a few grinds of black pepper. Finish with a light sprinkle of sea salt.