Today's recipe is a twist on a classic Italian caprese salad, adding sliced ripe peaches to the traditional combination of tomatoes, fresh mozzarella cheese, fresh basil and olive oil.
2 ripe peaches
1 8-oz ball of mozzarella cheese
extra virgin olive oil
It may sound a little odd, but peaches and tomatoes go really well together.
This recipe leaves the peaches unpeeled, though it is fine to peel them if preferred.
There are no exact amounts of ingredients needed for a recipe like this, but it is best if all ingredients are room temperature. It is also a good idea to assemble the dish just before serving.
Start by very thinly slicing the ripe tomatoes, and lay them out on a large platter.
Next, use a paring knife to cut the ripe peaches into 1/2-inch thick wedges from top to bottom around the pit, dropping them onto the platter along the way.
Add in some thinly sliced fresh mozzarella cheese, and tear some fresh basil leaves to scatter over the top.
Alternatively, use a knife to julienne the basil before adding it to the mix.
Sprinkle a little extra virgin olive oil and a crack of black pepper if desired.