A delicious summer twist on the classic Italian Caprese salad, made with sweet fresh peaches.
- ripe peaches, sliced
- fresh mozarella cheese
- fresh basil leaves
- extra virgin olive oil
- balsamic vinegar (we love Blood Orange or Garlic Oil from ourbestbites.com/shop)
- Layer peach slices with a slice of mozarella cheese and a basil leaf. Drizzle stacks with olive oil and balsamic vinegar and sprinkle with salt and pepper.
- To serve on crostini, brush slices of baguette with olive oil and either grill or place in a 400 degree oven until lightly golden and toasted. We love to use garlic olive oil, or instead, cut a large clove of garlic in half and rub onto surface of bread before drizzling with oil and toasting.