Summer is over, they say. School is starting. Time for freshly sharpened pencils, sweater shopping, and the end of eating ice cream every day. Aw man.
Though I am not in school and do not have any children, I am constantly reminded of school starting up again, and thus the “end of Summer”. Let’s be honest, it’s still one million degrees outside, so I’m not giving in! So here’s one last Summery recipe you can throw together any night of the week to share with you family and friends that will bring you back to your favorite poolside and picnic memories.
We’ve all had a delicious caprese salad. Creamy mozzarella, sweet tomatoes, and fresh basil topped with balsamic and olive oil. What I’ve done is swap out the tomatoes for sweet peaches. Peachy!
To not overpower the lighter flavor of the peaches, I topped the stacks with a white balsamic and a little salt and pepper. Though you can alter this recipe to serve as a large salad by stacking the elements in a round circle on a large platter, I love making individual stacks for each person. They cut beautifully into perfect bites, and look absolutely gorgeous in stripes of orange, white, and green.
Don’t let Summer pass you by, go get to stacking!
Peach Caprese Salad Stacks
2 Large Peaches
1/2 lb. Ball of Fresh Mozzarella
12-16 Leaves of Fresh Basil
2 Tbs. Olive Oil
2 Tbs. White Balsamic Vinegar
Sprinkle of Salt and Pepper
Slice up your peaches and mozzarella into 1/4″ thick slices. Make the stacks by alternating between peaches, mozzarella, and basil leaves, starting and ending with peaches. Drizzle each stack with olive oil and balsamic, and top with a sprinkle of salt and pepper.
Recipe by Bunny Baubles Blog