A twist on the classic Caprese. This recipe is the ultimate celebration of summer produce, with juicy sweet roast peaches, sun ripened tomatoes and creamy mozzarella.
Main INGREDIENTS
- Vegetables
- Dairy
- Fruit
Ingredients
Method
Ingredients
- 8 ripe small peaches or 6 medium to large, halved, quartered and stoned
- Extra virgin olive oil, to drizzle
- Sea salt and freshly ground black pepper, to season
- 4 large, ripe mixed exotic tomatoes
- 2 mozzarella balls
- Fresh basil leaves, to garnish
- White balsamic vinegar, to drizzle
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Method
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1Preheat the oven to 200°C convection / 180°C fan-assisted.
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2Place the peach halves and quarters in a Le Creuset 26cm Heritage Rectangular Dish and drizzle with olive oil. Season with black pepper and salt. Roast on the top shelf of the oven for 20 minutes. Remove from the oven and allow to cool slightly.
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3Slice the tomatoes as you would like and place them on a serving platter. Season and drizzle with olive oil. Scatter over the roasted peaches. Tear over the Fior di Latte mozzarella and scatter over basil leaves; serve immediately. Drizzle with some more olive oil, white balsamic vinegar, and a final seasoning. The salad is delicious served with a warm loaf of bread on the side.
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