Ah, the perfect summer meal! For lunch, an afternoon snack, a light dinner, part of a tapas table – heck, you can even eat this for dessert! At least my mom would say so, though I personally believe a proper dessert should be sweeter and preferably contain chocolate.
The combination of flavours is divine: they work so well together. Also, the whole dish comes together in less than five minutes. Perfect for lazy summer days! If making it for more than one person, simply multiply all the ingredients. And yes, I know a traditional caprese is made with tomatoes, and to the haters, I say: live a little. You’ll be missing out if you never swap the tomatoes for the sweet, juicy, dreamy, in-season flat peaches. Now, let’s make some caprese.
Ingredients:
1 buffalo mozzarella (make sure it’s buffalo and not cow – the cow ones have no flavour)
2-3 flat peaches
a handful basil leaves
a handful dry roasted pistachios
a drizzle of your best extra virgin olive oil
a drizzle of balsámico, if you’d like
Method:
Thinly slice the peaches and layer them in a circle on a plate with basil leaves in between. If you can’t be bothered to do this for the look, simply toss them together in a bowl or on a small plate. Roughly chop the pistachios. Place the ball of mozzarella on top of the peaches and basil leaves, drizzle with olive oil and sprinkle with nuts. Drizzle with balsámico as well, if using. That’s it. Enjoy!
