Grilled Peach and Basil S’mores

Makes 12 S’mores

Nonstick cooking spray
2 peaches, halved and pitted
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
12 whole graham crackers, broken in half to form 24 squares
2 bars (1.55 ounces each) milk chocolate, broken into individual pips
12 regular marshmallows
12 fresh basil leaves

Heat a grill to high or place a grill pan over high heat. Place a rack in the upper third of the oven and turn the broiler to its highest setting. Preheat for 5 to 10 minutes. Spray a baking sheet with cooking spray.

Place the peach halves in a medium bowl with the olive oil and salt and toss to coat. Grill them until they’re brown and charred with grill marks, about 5 minutes. Flip and grill the other side, 5 minutes more. Transfer the peaches to a plate. When they’re cool, slice each peach half into 6 wedges.

Place 12 graham cracker squares on the prepared baking sheet. Top each square with 2 chocolate pips and then 2 peach wedges. Squish each marshmallow a bit with your hands and place 1 marshmallow on each s’more. Broil until the marshmallows are golden brown on top, about 3 minutes. Keep a close eye on them. Transfer the s’mores to a serving dish. Top each marshmallow with 1 basil leaf and another graham cracker square. Serve immediately.
Excerpted from S’MORES! by Dan Whalen (Workman). Copyright © 2019.