Stone Fruit Caprese Salad
Prep Time
Serves
Cooking Mode
2 large fresh ripe peaches
2 large fresh ripe plums
½ cup fresh ripe cherries (about 14)
2 tbsp Panache Extra Virgin Olive Oil
2 tbsp Compliments Natural Liquid Pure Honey
2 tbsp Panache Aged Balsamic Vinegar
¼ tsp kosher salt and pepper
2 pkg Bella Casera Buffalo Mozzarella
2 tbsp Compliments Fresh Basil (small leaves only)
2 large fresh ripe peaches
2 large fresh ripe plums
½ cup fresh ripe cherries (about 14)
2 tbsp Panache Extra Virgin Olive Oil
2 tbsp Compliments Natural Liquid Pure Honey
2 tbsp Panache Aged Balsamic Vinegar
¼ tsp kosher salt and pepper
2 pkg Bella Casera Buffalo Mozzarella
2 tbsp Compliments Fresh Basil (small leaves only)
Directions
1Cut peaches and plums in half, then remove pits. Cut into 1 inch (2.5 cm) pieces and place in a large bowl. Cut cherries in half, then remove pits. Add to bowl.
2Drizzle oil, honey and vinegar over fruit. Sprinkle with salt and pepper. Gently toss until combined.
3To serve, arrange fruit on a large platter. Tear mozzarella into 1 inch (2.5 cm) pieces, nestling them amongst fruit. Spoon dressing from bowl overtop. Garnish with basil and more pepper, if desired.
Tips
1
Fruit can be macerated a few hours in advance and refrigerated until ready to serve.
Disclaimer
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Personal Note
Personal Note
