|Peach season in upon us! This variation of caprese uses juicy peaches in place of tomatoes layered with creamy mozzarella and fresh basil and is finished with a delicious reduced balsamic glaze.|
1 large peach
1 8 oz. ball fresh mozzarella
8 fresh basil leaves
2 Tbsp extra virgin olive oil
3 Tbsp. reduced balsamic vinegar. (I used the recipe from mountain mama cooks but made half)
salt and freshly ground pepper
1. Cut the mozzarella into 8 slices, each about 1/4 inch thick
2. On a serving platter, arrange the cheese, basil leaves, and peaches in a fan pattern, alternating them in that order.
3. Drizzle with oil and balsamic and sprinkle with salt and pepper.