Peach Caprese

Peach Caprese | Domesticated Academic

Summer produce cannot be beat. The magic of a perfectly ripened peach is something that is simply divine and an almost religious experience. Paired with some creamy, smooth fresh mozzarella, and the bite of some fresh basil makes peaches my number one summer fruit right now.

Peach Caprese | Domesticated Academic

No matter how food technology improves, there’s nothing better than biting into a ripe, juicy peach or a fresh ear of sweet corn. Tomatoes, cukes, berries, beans, etc…a whole plethora of goods are marching into my door to never come out 😛

Peach Caprese | Domesticated Academic

I picked up some beautiful, fresh, fuzzy Virginia peaches on a visit to the farmers market and gave them a few days to ripen on the counter. Once they were firm but not soft, I dug in. Fresh mozzarella, juicy sliced peaches, and basil from my garden made the perfect triple threat. It’s filling enough to serve as the main course, classy enough to serve to company, and light enough for a summer cook out. You can cut everything into chunks for easier serving and Chiffonade basil in right before serving. Adding some olive oil or balsamic vinegar can add a nice level of acidity but it will make it get soggy faster.

You’ll need:
10 min.

  • 2 ripe peaches
    1 1 lb. ball of fresh mozzarella
    5-6 fresh basil leaves
    **optional: olive oil and balsamic vinegar
  1. Slice peaches and remove pit.
  2. Slice thin slices of mozzarella.
  3. Layer together however it makes you happy.
  4. Chiffonade the basil and sprinkle right before serving.
  5. Drizzle with olive oil or balsamic.

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