Using a sharp knife, cut each peach into 16 segments, removing each carefully from pit.

Cut mozzarella into thin strips, approximately 1-1/2″ x 1/2″.

On individual serving plates, place a peach slice.

Layering slightly, top with a mozzarella slice.

Repeat until each plate has 8 peach/mozzarella layers.

Drizzle a small amount of honey over peaches and mozzarella (about 1 teaspoon per plate).

Slice each basil leaf in half lengthwise, then chiffonade.

Sprinkle basil over peaches and mozzarella, dividing evenly.

Garnish each plate with a pinch of sea salt.

Refrigerate or serve immediately.