Summer Peach Caprese Over Toasted Bread

I had a deep craving for caprese a few weeks ago so I went into my garden to pick some cherry tomatoes and basil. Unfortunately, the tomatoes weren’t as ripe as I would have liked so I left them on the vine. With caprese still on the brain, I had to pivot. To my luck, I quickly remembered that I had a fresh, juicy peach in the kitchen. I had never made caprese with peaches before but knew the pairing would be delicious. With a new game plan, I picked some fresh mint and sage to go with the basil and headed back inside to whip up lunch.

INGREDIENTS

• Plain Fresh Mozzarella [ 15 Ciliegine or 4 Ovoline ] OR Marinated Fresh Mozzarella
  • Extra Virgin Olive Oil [ 1/4 Cup ] 
  • Garlic Powder [A Sprinkling – About 1/2 Teaspoon ]
  • Dried Oregano [ A Sprinkling – About 1/4 Teaspoon ] 
  • Crushed Red Pepper [ A Sprinkling – About 1/4 Teaspoon ] *Optional* 
  • Pink Salt [ A Few Sprinkles – About 1/8 Teaspoon] 
  • Fresh Ground Black Pepper [ A Few Turns of the Mill ]
• A Ripe Peach [ 1 ]
• Fresh Basil [ 4 – 6 Leaves ]
• Fresh Mint [ 4 – 6 Leaves ] *Optional but Recommended*
• Fresh Sage [ 2 – 3 Leaves ] *Optional*
• Sourdough / Baguette / A Hearty Bread [ 2 Large Slices ]

TOOLS

• Cutting Board
• Sharp Knife
• Toaster
• A Bowl or Dish
• Tablespoon for Mixing
• Measuring Spoons if You Prefer Not to Eyeball It

EXTRAS

• A glass of rosé or white wine

YIELD

This recipe feeds 2 people. Simply double or triple the ingredients to make more.

Step One

Have fun! 

Step Two

If you are choosing to season plain mozzarella balls from scratch – create the marinade by mixing the extra virgin olive oil, garlic powder, dried oregano, crushed red pepper, salt, and black pepper in a bowl.

If you are purchasing pre-marinated mozzarella balls – skip ahead to Step 5.

Step Three

If you are using Ovoline (larger balls of cheese) cut them into four quarters or even sixths. If you are using Ciliegine (smaller balls of cheese) keep them whole or slice them in half.

Step Four

Add the mozzarella into the marinade, and use a spoon to make sure that all the cheese has been covered in the herbed, olive oil. Cover the bowl and place the cheese in the fridge for 15 to 30 minutes.

Step Five

Chiffonade or rough chop your basil, sage, & mint. Set them aside.

Slice your peach into thin half moon pieces, Set them aside.

NOTE: If you have a grill and want to caramelize some of the sugars beforehand, follow the steps below.
> Slice your peach in half, and remove the pit.
> Place each half flesh side down onto a grill with a low flame.
> Cook the peach halves until the fruit has some nice grill marks.
> Slice the peach as mentioned above.

Step Six

Toast a few slices of bread of any size until they are slightly browned.

NOTE: If you’re grilling your peach, you may as well grill your bread!
> Place your sliced bread onto your grill, and once again – make sure it’s set to a low flame.
> Cook the bread until it has some nice grill marks & is sufficiently toasty.

Step Seven

Remove your marinated cheese from the fridge & start loading your toast in the order listed below.
> Spoon some of the herbed, olive oil onto the the warm bread.
> Next, lay some peach slices onto the toast.
> Place the mozzarella between the slices of peach.
> Sprinkle everything with the chopped herbs.
> Drizzle the completed toasts with the remaining herbed, olive oil.

Step Eight

Enjoy this super scrumptious, sweet & savory, summer treat!

For some more easy peasy, mozzarella recipes click here!

Happy Eating!