Step 1
If using bamboo or wooden skewers, soak in water for 30 minutes.
Step 2
In a bowl, stir together garlic, lemon juice, butter and basil.
Step 3
Stir in halloumi to coat well. Let stand for 10 minutes. Meanwhile, cut peaches into large chunks.
Step 4
Skewer halloumi and peaches onto skewers using two pieces of halloumi on each skewer and three pieces of fruit.
Step 5
Place skewers on preheated, greased medium grill, turning once, basting occasionally with remaining marinade for about 5 minutes or until cheese is warm and grilled.
Step 6
Drizzle with balsamic, if using, and serve!
Tip: Enjoy these brochettes outside of peach season by using thawed, frozen peach slices, cut in half.