In the most recent issue cheese columnist Sam Gugino shared a recipe for “Summertime Peach Caprese.” I made it last night and my guests loved it. I thought it was pretty spectacular as well.
Think of the traditional tomato-salad version and you have it. My version is in the photo. I was tempted to mess a bit with the recipe but didn’t. Here you go:
SUMMERTIME PEACH CAPRESE
1 1/2 pounds peaches, peel if you wish (I didn’t)
1 pound fresh mozzarella, cut in half
1/4 cup equal parts mint and basil, packed
4 tablespoons of olive oil
Salt and black pepper
Cut the peaches and cheese into 1/4-inch slices. Overlap them on a platter. Tear the herbs into small pieces and sprinkle over the plate. Drizzle with oil, salt and pepper to taste.
We enjoyed some Franciscan Equilibrium (see below) and a nice Chablis during the salad. Crazy good! Thank you Wine Spectator!