Peach Caprese Salad (Print Version)
# Ingredients:
→ Balsamic Glaze
01 -
½ cup balsamic vinegar
02 -
1 teaspoon honey
→ Peach Caprese
03 -
2 medium peaches
04 -
1 8-ounce ball of mozzarella
05 -
1 bunch fresh basil
06 -
Sea salt to taste
07 -
Freshly ground black pepper to taste
# Instructions:
01 -
In a small saucepan, add ½ cup balsamic vinegar and 1 teaspoon honey and set over medium heat. Bring to a low boil and reduce heat to a simmer. Cook for 10-15 minutes, stirring frequently, until reduced by half or more. Transfer to a bowl and set in the refrigerator to cool more quickly.
02 -
While the balsamic reduction cools, slice the peaches and mozzarella. Place the mozzarella in your freezer for a few minutes while you cut the peaches to help it firm up slightly for easier slicing. Cut the peaches in half, remove the pit, and cut each half into quarters, yielding 8 slices per peach. Slice the 8-ounce ball of mozzarella in half and cut each half into 8 thin slices. Tear off basil leaves from the stems and set aside.
03 -
On a large plate, arrange slices of peaches, mozzarella, and basil in alternating layers. Repeat in a circular pattern until all ingredients are used.
04 -
When ready to serve, top with flaky sea salt, freshly ground black pepper, and a drizzle of the balsamic glaze.
# Notes:
01 -
Place the mozzarella in the freezer for a few minutes to make it easier to slice cleanly.
02 -
Peeling the peaches is optional depending on your preference.