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Tag Archives: mozzarella

Grilled Peach Caprese – a Sweet Twist!

14 Aug grilled peach caprese

It goes without saying that tomato & mozzarella caprese has an abundance of adoring fans during the summer months.  We’ve had our share of caprese made with luscious heirloom tomatoes around here.  But last week, I just wanted something a little different.  If you’re like me, you’re driven to switch things up often just for the fun of it.  I can’t say I enjoy drastic changes when it comes to  really big things, but when dealing with the likes of fashion or food, I love to change it up once in a while.  Hmm, I wonder if that is why I can’t seem to wear the same hairstyle longer than a season or two.  A year at the most.  Back to food.  Grilled Peach Caprese – oh, my goodness… you really, seriously have to try this.  This is so easy that it begs to be made at least once before summer’s end.

Grilled Peach Caprese

Grilled Peach Caprese – choose large, fresh, juicy peaches

Not only is it absolutely gorgeous as an appetizer or salad (or in my case, the meal itself), but it is both healthy  and delicious!  How can it get better than that?!

Grilled Peach Caprese

Grilled Peach Caprese – the freshest mozzarella ball and fresh basil

This is reminding me of that lovely Mango Caprese, which was also crazy delicious.   Caprese has such diversity, I love it.  This grilled peach number is fantastic with the simple basil white vinaigrette.  Slice into this refreshingly sweet and savory caprese, while sipping a cool, crisp wine.   These are the little pleasures of summer.

grilled peach caprese

Grilled Peach Caprese – use high heat to quickly grill up the peaches – easy!

The sweetest, juiciest fresh peaches will obviously turn out the best results.  Use the best fresh mozzarella you can get, and of course fresh basil.  Y-U-M.

grilled peach caprese

Grilled Peach Caprese – beautiful and tasty

I stacked my peach caprese for presentation, but it’s just as lovely layered whichever way you want.  And it stays just as delicious no matter how you’d like to present it 🙂  Enjoy it while fresh peaches abound!

RECIPE (serves 4)

INGREDIENTS

2 large ripe (but not overly ripe) peaches, sliced with skin on, almost 1/2 in. thick
1 ball fresh mozzarella, sliced
1 bunch fresh basil

For Vinaigrette:
4 T white balsamic vinegar
2 T extra virgin olive oil
1 TB minced fresh basil
1 tsp freshly ground pepper
pinch coarse kosher or sea salt, to taste

DIRECTIONS

Mix together all ingredients for the vinaigrette.  Can be made ahead and set aside in fridge.

Heat grill to high.  When grill is very hot, set peach slices on top and cook just until grill marks appear.  Don’t over cook.  Set aside to cool off a bit at room temp.

Layer slices of grilled peaches, slices of mozzarella, and fresh basil leaves.  Drizzle generously with vinaigrette.
Enjoy!

Wine Pairing Note:  Excellent with a crisp (non-0aked) Chardonnay, Viognier, or Riesling.

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Mango Caprese With Basil

19 Jun Mango Caprese with Basil

I lived most of my life in Los Angeles, where fresh tomatoes can be found year round.  Here in Minneapolis?  Not so much.  When my Gourmet Dinner Club met up in April (think rain/snow), I wanted to make a fresh caprese for the salad course.  With farmer’s market heirloom tomatoes still far in the distant future, I went for a substitute… mangoes!  Bon Appetit showed off an idea of mangoes paired with mozzarella, and I gave it a whirl.  The result was outstandingly delicious!  The best part is you can prepare most of it ahead of time and assemble when you need it.

Mango Caprese with Basil

Mango Caprese with Basil – mangoes are delicious year-round

Super ripe, sweet mangoes.  Little radiccio leaves for that slightly bitter crunch.  Fresh, savory mozzarella.  And tons of freshly picked basil over homemade basil dressing.  Oh my, the basil vinaigrette is unbelievable.  This is soo good, soo refreshing, and a crowd pleaser!

mango caprese

Mango Caprese with Basil – use the ripest, sweetest mangoes you can find

Needless to say, the Gourmet Dinner Club loved this one.  The best part is that most of it can be prepared ahead of time, and assembled right when you need it.  I love that.  Being able to prepare most of a dish ahead of time is awesome.  I plan to make this again soon.  I still love you, tomatoes, but sweet mangoes are giving you a run for your money.

RECIPE (4 servings)

INGREDIENTS
1/2 cup fresh basil, chopped, plus some whole leaves
3 T extra virgin olive oil
2 T white balsamic vinegar
radiccio leaves, thinly sliced (I used round Chioggia radiccio)
2 ripe mangoes, peeled and thinly sliced
8-oz fresh mozzarella cheese ball, sliced into 1/4 in. thick slices
salt & pepper to taste

DIRECTIONS
For the vinaigrette:  Blend chopped basil, olive oil, and white balsamic vinegar until it is well blended and smooth.  Season with salt and pepper to taste.  This can be done ahead of time, even the day before.

To assemble:  Overlap mozzarella, mangoes, radicchio, and basil leaves on plates (all except basil can be pre-sliced ahead of time).  Drizzle with the basil vinaigrette.  Pass around leftover dressing.

Source:  Chew Out Loud, adapted from Bon Appetit