Traditional Caprese, as you probably know, is made of fresh buffalo mozzarella, tomatoes and basil. This Insalata Caprese is thought to have originated in Capri, hence its name.
My Caprese originated in my mind — a place not quite as glamorous as Capri. It features thinly sliced peaches and asparagus. 
It’s as colorful as it is tasty.
I think we should all have as many summer fruits as possible as we slowly see them off and welcome fall soups and stews.
So quick, go get one or two last summer peaches and whip this up!
Friday Flowers will be back next Friday. In the meantime, here’s the updated Friday Flowers Gallery.
Peach Caprese with Balsamic Glaze
Prep Time
15 mins
Total Time
15 mins
Servings: 2
Ingredients
- 1/4 cup balsamic vinegar
- About 1 dozen basil leaves
- 1/2 large peach cut into12 thin slices
- 4 1/4 to 1/2-inch slices of fresh buffalo mozzarella cheese
- 3 steamed asparagus spears sliced in half lenghtwise
- Freshly cracked black pepper
Instructions
-
Pour the balsamic vinegar into a small saucepan over medium-low heat. Bring to a strong simmer and cook to reduce by about half, until you have a thick syrup. This should less than 5 minutes.
-
Add a few basil leaves to the surface of two small serving plates. Place a slice of the mozzarella on top of the basil, followed by three peach slices. Drizzle with a bit of the glaze and add a basil leaf or two. Add another slice of mozzarella and three more peach slices to each one, and top with three pieces of the steamed, sliced asparagus and another drizzle of the glaze.
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Sprinkle each plate with a bit of freshly cracked black pepper.
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Serve immediately!
Dorothy at ShockinglyDelicious says
August 24, 2012 at 10:45 pmI have some balsamic simmering so I can throw something like this together, too!
Ilke says
August 26, 2012 at 11:46 pmYes, let’s enjoy the last bounty of peaches. They are almost gone here in SC. Love the balsamic reduction..something I have not done before.
Gerry @ Foodness Gracious says
August 27, 2012 at 4:49 amGreat variation on tomatoes! I can just taste the freshness from this dish, yummm!!
Bijouxs says
August 27, 2012 at 3:07 pmHi Valentina! Love your twist on the classic Caprese! I also have Peach Balsamic vinegar in the pantry which will be perfect. Lovely.
Dorothy at Shockinglydelicious says
August 30, 2012 at 10:11 pmValentina,
I am back to tell you I love the balsamic glaze, and am putting it on everything that doesn’t move! I also made it one of my favorite things about August, in this post today: http://www.shockinglydelicious.com/a-few-of-my-favorite-things-august-2012/
Thanks again!
valentina says
September 2, 2012 at 6:52 amThank YOU, Dorothy!