"A fresh way to enjoy classic caprese, with juicy peaches, soft mozzarella, balsamic reduction, and fresh basil. Makes for an easy party appetizer!"
Did you know that we’re knee deep in peach season?
I certainly wasn’t aware, but the avalanche of amazing peach recipes in my Pinterest feed helped tip me off.
We’re being invaded by all things peach, and I’m pretty sure I’m okay with it.
I’ve talked a lot lately about being anxious for the fall months – and don’t get me wrong, I’m totally ready to welcome all things pumpkin with open arms – but even still, it wouldn’t be right not to take a little time to appreciate what’s great about summer before it’s gone.
Now that we’re in August, I’m sure there are plenty of others trying to grasp the last few straws of summer, especially since I nearly had to take someone out in Sprouts in order to secure the last few peaches they had in stock.
I clearly went home the victor in that face off, but word to the wise:
You need to be fast when a food blogger on a mission is around!
With the peaches secured, I knew exactly what I wanted to do with them, mainly because I wanted them right then and didn’t want to waste precious minutes cooking:
Serve those peaches up caprese style!
Because if peaches are the fruit of late summer then mozzarella and balsamic glaze are… oh, just the best combo ever. Period.
All. Year. Long.
But then again, caprese does pretty well with just about anything that grows in the warmer months, so I suppose that does award them some summer street cred.
The next time we host company at our house, I’ll definitely be making these again.
They’re the perfect combination of sweet (peaches), savory (mozzarella), and slightly sour (balsamic).
Great for snacking on while sitting outside in the fading summer light.
So what about you? How do you like to eat your peaches?
Peach Caprese Appetizer
- 2 peaches large as you can find
- 4 oz mozzarella ball
- 8 basil leaves
- 1 tbsp balsamic glaze
- Cut each peach so that there are 4 pieces about 1/4 to 1/2 inch thick. Tip: Start at the end of the peach and cut the slices. Gently cut around the pit of the peach, then use the knife as a wedge to detach the peach slice.
- Cut mozzarella ball into four even pieces. If you'd like the mozzarella to fit evenly within the peach slices, you may need to cut some excess off around the sides.
- Assemble by placing a slice of peach on the bottom, followed a slice of mozzarella, and capped with another slice of peach. Finish by placing two basil leaves on top. Drizzle with balsamic glaze. If using toothpicks, you may need to cut the toothpicks in half so that they're the proper height.