peachy caprese August 17, 2006

Peachcap

Say "peachy caprese" 10 times fast. Can’t do it, can you?

So this was an idea I had while strolling through the Dekalb Farmers Market here in Decatur. Caprese salad is one of my absolute favorites, especially in the late summer. Easy to throw together and particularly divine when tomatoes are at their peak. You always see fruit paired with cheese in cheese courses. Why not try a twist on my beloved Caprese?

My version is a white peach layered with creamy buffalo mozzarella. To dress it, I drizzled a fig balsamic vinegar (from Savor Foods in Atlanta), great quality extra virgin olive oil, cracked black pepper and sea salt. Perched on top is a quick chiffonade of pineapple basil from my herb box. All of the flavors – creamy, salty, sweet – worked together amazingly.

What summer fruit or vegetable would you use for your version?

Comments

Amanda Wheeler Aug 17, 2006 07:08 pm

This looks amazing. What is the difference between buffalo mozarella and regular?

Alicat Aug 22, 2006 08:08 am

Looks beautiful Tami!
I think this idea popped into a lot of bloggers heads recently — I’ve seen it all over and then the other day I saw it in a magazine! So funny that everyone came up with it around the same time. :)
I bet it is very delish.

Amanda Reid Aug 23, 2006 02:08 am

I’m wondering how a pear would compare to your peach. Lovely idea tho, I’ve got some nectarines at home I could give this a try with!

keiko Aug 23, 2006 06:08 am

Tami, this looks/sounds absolutely lovely and refreshing – I’ll definitely give it a go!

GadgetGeek2 Aug 23, 2006 03:08 pm

Your choices always blow me away. I am in awe.

Tanna Aug 31, 2006 12:08 pm

Yes, I’m thinking pear also. But first I must try it with the peach. I have some giant juicy ones begging right now.