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Stone Fruit Caprese
4 ripe, but firm, Chilean peaches or nectarines 2299
6 ounces fresh mozzarella or bocconcini 23000Tre Stelle Cheese Bocconcini Mini 200G$5.64 • Ea
Pinch of flaky sea salt 23010Compliments Sea Salt Grinder 100G$3.38 • Ea
¼ cup fresh basil leaves 23020Basil 20G$1.46 • Ea
2 teaspoons balsamic vinegar 23030Emma Vinegar Balsamic 500ML$4.18 • Ea
1 tablespoon extra virgin olive oil 23040Colavita Oil Olive Extra Virgin 1L$11.85 • Ea
Slice peaches/nectarines into wedges and arrange them loosely on a serving plate. Slice mozzarella into wedges and nestle them among the fruit slices, or if using bocconcini you can leave the little rounds intact and add them to the fruit. Scatter basil over the salad. Top with sea salt flakes and drizzled balsamic vinegar and olive oil.