In a small saucepan, add a ½ cup balsamic vinegar and 1 teaspoon honey and set over medium heat. Bring to a low boil and reduce heat to a simmer. Cook for 10-15 minutes, stirring frequently, until reduced by half or more. Transfer to a bowl and set in the refrigerator to cool more quickly.

While the balsamic reduction cools, slice the peaches and mozzarella. Place the mozzarella in your freezer for a few minutes while you cut the peaches, this helps it firm up just enough to make slicing easier.

Cut the peaches in half, removing the pit, and then into quarters. Cut the quarters in half and you should be left with 8 slices from each peach. Peeling is optional. Slice the 8oz ball of mozzarella in half, then turn cut side down and slice each half into 8 thin slices. Finally, tear off basil leaves from the stems and set aside.

On a large plate, arrange the slices of peaches, mozzarella, and basil. Alternate stacks of peach, then mozzarella, then basil, and repeat in a circular pattern until all the ingredients are used.

When ready to serve, top with some flaky sea salt, freshly ground black pepper, and a drizzle of the balsamic glaze.