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Preheat your grill or grill pan to medium high heat and brush the grates with fat.
Grill the half of peaches for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Set the grilled peach slices aside on a plate.
In a small saucepan, warm the thyme sprigs and honey over low heat for 5 minutes.
Remove the honey from heat and pour into a heat-resistant container.
On a large platter, arrange the grilled peach slices, remaining raw peach slices, fresh basil leaves, mozzarella slices, and prosciutto.
Dapple a little extra virgin olive oil over the caprese salad, sprinkle with flaky salt, and give a drizzle of the infused honey.