If you’ve never had Stone Fruit Caprese before then you’re not alone….because I hadn’t either before today. .
However, if you’re looking to make something easy and impressive-looking in a snap that’s healthy and seasonal, this is your dish. I love being able to use seasonal ingredients and have also just been loving peaches and cherries lately in general.
I love pairing sweet and savory so the addition of heirloom tomatoes, basil and baby mozzarella really pulled the whole thing together.
I drizzled the mozzarella with a white balsamic reduction which is a little lighter than a regular balsamic which helps this dish keep its light, fresh taste.
You could use whatever stone fruits you like in this dish like nectarines, apricots or plums, whatever you have on hand or that appeals to you – but I will say, nothing beats a ripe, juicy peach.
This is the perfect meal for when it’s too hot out to cook or when you’re pressed for time. You could also toss it into a salad with arugula for a heartier meal!
2 Heirloom Tomatoes
2 Peaches (could also use nectarines, plums, apricots – any stone fruit of choice)
1 cup of cherries, de-pitted
1 cup baby Mozzarella balls
White Balsamic Reduction
Cut all ingredients and arrange on a plate
Option to cut up and toss in a salad as well with arugula/greens