Weekend Kitchen: Just peachy

Peache-scapres

By Julia Westhoff

I was reminded this week how much I love peaches. Three times in three days I went to the Hen House for more glorious peaches – perfectly ripe, juicy and exploding with summer sweetness. They’ve made an appearance at every single meal, from our morning peaches and cream oatmeal to our lunchtime peach jam and almond butter sandwiches, to an old-fashioned peach ice cream to round out the day. But perhaps my favorite way to use a peach is to pair it with mozzarella (preferably burrata) and basil leaves for a sweet take on a caprese salad. We’ve taken to pairing it with a bit of prosciutto and grilled bread and calling it dinner. The result is…you guessed it…just peachy.

Peach Caprese Salad
Ingredients
3 ripe peaches (peeled, if desired)
1 cup fresh basil leaves, torn
8 ounces fresh mozzarella, cut into 1-inch chunks
2 teaspoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Cut each peach into 6 to 8 wedges or slices.
On a large plate spread the peaches, basil, and mozzarella. Drizzle with the oil and vinegar and sprinkle with the salt and pepper. (You can cover and refrigerate the salad for up to several hours.)