Make that traditional caprese salad even more dynamic and bursting with flavor with our late summer take. We add roasted peaches, balsamic reduction, and escarole for a nutty, bitter green addition that balances out the sweetness. If you're feeling extra decadent, you can sub fresh burrata for mozz. And if you can't find escarole, try arugula instead!
- 2 large peaches, cut into 8 slices each
- 2 large tomatoes, cut into 8 slices each
- 8oz mozzarella or burrata, cut or rustically torn into two-inch pieces
- 1/2 cup basil, washed
- 1/2 cup escarole (or arugula), washed
- 1 cup balsamic vinegar, plus 1 tablespoon for peaches
- 3 tablespoons sugar
- 1/4 cup extra virgin olive oil, plus 1 tablespoon for peaches
- sea salt
1. Heat the oven to 400°F. Meanwhile, prepare the peach slices by mixing them in a bowl with the 1 tablespoon of balsamic vinegar and and 1 tablespoon extra virgin olive oil, a sprinkle of salt and freshly cracked pepper. Lay the peach slices on a baking sheet, and roast for 15 to 20 minutes. The balsamic vinegar will caramelize slightly, so it is good to flip the peaches halfway to prevent scorching. Remove from oven and allow to cool for 5 minutes.
2. Prepare the balsamic reduction: Pour the balsamic vinegar and sugar into a small saucepan and stir until sugar is dissolved. Turn on medium-high heat and allow to simmer until reduced by half with a thicker consistency. You can check that it is the right consistency by dipping a spoon into the reduction to see if it coats the spoon. Pour the balsamic reduction into a heatproof bowl to cool. Note: The kitchen will get steamy and vinegary during this process, but it's worth it.
3. Arrange mozzarella (or burrata) and tomato slices on two plates. Top with peach slices. Cut the basil and escarole with kitchen shears and sprinkle of each plate. Drizzle each plate with the balsamic reduction, extra virgin olive oil, and crunchy sea salt.
4. Serve and enjoy!