Tuesday, September 3, 2013

peach caprese salad

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.

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