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.