2 peaches, washed, cut in half, pit removed
8 oz. creamy goat cheese
2 teaspoons chopped sweet basil
1 tablespoon local honey
Combine goat cheese, basil and honey and set aside. Place peach halves skin side up on a hot, clean grill for 3 to 4 minutes, turn and grill for another 2 minutes. Using small serving bowls, put one half in each bowl, skin side down. Top each peach with one quarter of the goat cheese mixture. Finish with a bit of good sea salt.