Tuesday, August 11, 2009

Peach Caprese Salad

One of my geeky friends shared an entire "bundle" of food blogs with me on Google Reader. I've been overwhelmed with everything from recipes to restaurant reviews, and as a result have only read about 25% of what people have posted.

However, somehow I stumbled upon this idea, and I tried it tonight.

I am so glad I did!

The basic idea is a caprese salad--tomato, fresh mozzarella, basil, evoo, and balsamic vinegar. However, in this version, you replace the tomatoes with fresh slices of peach.

Yes, it sounds a bit odd. But trust me. It is GOOD. If you live in a place where peaches are in season right now (this week they were $.69/lb at my Safeway), buy some and make this.

Simple, easy, and quick, it was a hit with the little geek and the baby geek (sans basil and oil/vinegar). Apparently the big geek had never eaten a traditional caprese salad and was unfamiliar with the texture of fresh mozzarella, which he didn't love. Oh, well, more for me--next time he can just have peaches and basil, because I WILL do this again.

Fresh ripe peaches
Fresh mozzarella
Fresh basil
Balsamic vinegar

Slice peaches and mozzarella. Arrange slices, alternating fruit and cheese, overlapping on a plate. Stack several basil leaves together. Use kitchen shears to slice little "ribbons" of basil over the top of the fruit and cheese. Drizzle with EVOO and Balsamic vinegar.


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