Peach Caprese Salad

Fresh ripe peaches
Sliced fresh mozzarella
Fresh basil leaves
Extra virgin olive oil
Balsamic reduction/glaze (recipe below)

Wash peaches. Cut peaches in half and remove pit. Cut each half into thick slices.

Place mozzarella slices on a serving platter. Top each slice of mozzarella with a fresh peach slice and 1-2 basil leaves. Drizzle with olive oil and balsamic reduction/glaze. Serve immediately with additional balsamic glaze, if desired.

NOTES:

• I cut each peach half into 2 thick flat slices and discard (eat!) the thin round edge.
• This salad should be assembled just before eating so that the peaches don’t brown and the basil doesn’t wilt.

BALSAMIC REDUCTION/GLAZE:

1 (16 oz) bottle balsamic vinegar
1 Tbs honey, optional (I DO NOT add honey)
2 whole cloves of garlic
1 bay leaf
1-2 sprigs of fresh herbs (rosemary, thyme, oregano)

Place all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer gently until vinegar reduces by about half and thickens to a thin syrup. This will take about 10-15 minutes.

Remove garlic, bay leaf, and herbs (strain if necessary). Cool before using. Store leftovers in the refrigerator.

Yield: about 1 cup glaze

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