Peel and chop one of the peaches. Cut remaining peaches into wedges, either quarter or 1/8 depending on size of peach. Set on plate until ready to grill.
Process the single chopped and skinned peach, green onions and next 6 ingredients in a food processor 10 seconds or until smooth. Add oil and pulse 3-4 times until thoroughly combined.
While grill is cold, coat with cooking spray. Heat to medium-high heat. Brush both sides of peaches with dressing.
Grill peaches for about 3-5 minutes on each side. Let cool for about 10 minutes after grilling.
Lay mozzarella cheese on platter in a single layer with a peach slice on top.
Drizzle with some of the fresh peach dressing* and prepared balsamic glaze.
Finish with balsamic glaze, drizzled over the platter. Sprinkle with chopped fresh cilantro.
*The dressing may be halved, or the remaining dressing used on a green salad, or as a glaze for grilled chicken or fish. The amount of dressing in this recipe is enough for double the amount of peaches and mozzarella. I only use about 1/4-1/3 cup total for topping grilled peaches and mozzarella.