Stone Fruit Caprese

  • 4 ripe, but firm, Chilean peaches or nectarines 2299
  • 6 ounces fresh mozzarella or bocconcini 2300
  • Pinch of flaky sea salt 2301
  • ¼ cup fresh basil leaves 2302
  • 2 teaspoons balsamic vinegar 2303
  • 1 tablespoon extra virgin olive oil 2304

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.


Serve immediately.

Serves 4-6