4 ripe but firm peaches (freestone or clingstone, whichever you prefer)
8 ounces fresh mozzarella (the soft, milky kind, preferably in a ball or large slice)
1/2 cup fresh basil leaves (small leaves left whole, larger ones gently torn)
2 tablespoons extra-virgin olive oil (plus a little extra for brushing the peaches)
2 tablespoons balsamic glaze (store-bought or homemade, see tip below)
1/2 teaspoon flaky sea salt (like Maldon, for a delicate crunch)
1/4 teaspoon freshly ground black pepper
Optional: 2 tablespoons toasted pine nuts or 4 thin slices of prosciutto for extra texture and salt