Peach-Basil Caprese Salad Stacks
A delicious summer twist on the classic Italian Caprese salad, made with sweet fresh peaches.
Equipment
Ingredients
- ripe peaches sliced
- mozzarella cheese fresh
- basil leaves fresh
- olive oil extra virgin
- balsamic glaze
- salt
- pepper
Instructions
- Layer peach slices with a slice of mozarella cheese and a basil leaf. Drizzle stacks with olive oil and balsamic vinegar and sprinkle with salt and pepper.
- To serve on crostini, brush slices of baguette with olive oil and either grill or place in a 400℉ oven until lightly golden and toasted. We love to use garlic olive oil, or instead, cut a large clove of garlic in half and rub onto surface of bread before drizzling with oil and toasting.
Notes
- This is definitely a dish that should be eaten fresh. You can store the prepared components (other than the peaches, slice those fresh) separately in the refrigerator to assemble when you're ready.
- You could also turn this into bite-sized finger food by using the mozzarella balls and threading onto little skewers. When I make them this way, I place mozzarella balls and peach chunks in a bowl and toss them all with olive oil, salt and pepper. If you've got time, you can do that part ahead and just let them marinate. After they're skewered I drizzle with balsamic. However you make them, you should definitely try this while peaches are in season!
Cost: $ 7
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