It was on my birthday trip to Colorado last September where I first tasted the best, sweetest, juiciest peaches ever. Little did I know at the time how sought after those sweet Palisade peaches were. At first I thought I was suffering from extreme form of hunger after traveling all morning, then driving for hours on the Peak to Peak Scenic Byway. Making me wonder if anything I ate would have been declared the best ever. But everyday as I ate my way through the bag of Palisade Peaches bought from a roadside stand, my first reaction to them never wavered. They were 'best' worthy. So when peach season arrived here this summer, I began longing for those Palisade peaches. However, seeing the beautifully, freshly harvested Michigan peaches at my local Farmer's Market still brought joy to my peach loving heart.
My love for peaches has inspired many (fourteen not counting this one) recipes here on the blog. From the Peach, Tomato and Burrata Caprese Salad with Basil Drizzle, Grilled Peach Salad with Honey Ricotta and Prosciutto, to the Grilled Peach, Burrata, and Arugula Salad with Balsamic Drizzle, to the Peach Cobbler, to the Peach Buttermilk Ice Cream with Raspberry Swirl, there are no shortage of salad and dessert recipes made with peaches. Except there has been one thing missing. A peach recipe for a dish that can be either an enjoyed as an appetizer or a salad. If you ask me, this Peach & Mozzarella Caprese w/ Honey Vinaigrette might be the best, simplest, refreshing, destined to be a memorable first bite moment peach appetizer ever.
Made with fresh herbs (thyme and basil), ripe yellow peaches, fresh mozzarella, honey vinaigrette, pistachios, and a honey drizzle finish, this Peach & Mozzarella Caprese w/ Honey Vinaigrette is divine.
When buying peaches for this appetizer or if you prefer, this salad, look for smaller ones so your slices fit perfectly on the slices of mozzarella. Either buy them ripe or let them ripen on the counter. Peaches are one of those fruits best kept at room temperature, never refrigerated.
Cutting the log of mozzarella at a slight angle at about a 1/4" of thickness will give them the look of a piece of crostini as well as help to give a bit more surface for the thinly sliced pieces to lay on.
The Honey Vinaigrette is made with extra-virgin olive oil, freshly squeezed lemon juice, Kosher salt, (white) pepper, and a good quality honey. For those of you have followed me for awhile, you know there is no shortage of personal opinions on a variety of things, but especially food preferences. So it might not surprise you when I say using honey from that cute little bear jar in this vinaigrette would be blasphemous. Not that there isn't a use for that honey, but this vinaigrette and the finishing honey drizzle finish isn't one of them. It deserves nothing less than a jar of a good quality honey. The kind from jars you find at a Farmer's Market, a speciality food store, and sometimes even the grocery store. Or if you are lucky, the jar your sister brings you back from Two Maples Farm in Oregon.
You can make the vinaigrette a couple of hours ahead of assembling the Peach and Mozzarella Caprese, but the entire appetizer (or salad) is best served immediately after it is assembled. Which takes all of about 10 minutes. Put a platter of this rustic, yet elegant Peach & Mozzarella Caprese w/ Honey Vinaigrette out on the table and almost instantly your gathering will feel a little bit celebratory.
If you are looking for an almost effortless appetizer delivering great flavor, harnessing the best of seasonal ingredients, and making for an impressive beauty contest winning presentation, then this Peach & Mozzarella Caprese w/ Honey Vinaigrette is the one! If your lucky enough to live in Colorado, have access to those famed Georgia peaches, or have a local Farmer's Market selling freshly picked peaches from an orchard, you should run, not walk to go out to get some while they are in season! Bliss awaits you.
Recipe
Peach & Mozzarella Caprese w/ Honey Vinaigrette
Serves 4-6
Ingredients
2 teaspoons freshly squeezed lemon juice
1 very generous teaspoon of honey
1/4 teaspoon Kosher or Flaky Sea Salt
1/4 teaspoon white pepper (you can use black pepper too)
2 Tablespoons extra-virgin olive oil
3-4 small ripe yellow flesh peaches, cut into thin slices
16 ounce (453g) log of fresh mozzarella, cut on the diagonal in 1/4" slices
Fresh thyme chopped, somewhere between 1 and 2 Tablespoons
Fresh basil julienned, somewhere between 2 and 3 Tablespoons
1/4 - 1/3 cup of pistachios
Additional honey for the finishing drizzle
Directions
1. To make the honey vinaigrette, whisk together the lemon juice, honey, salt, and pepper until the honey is fully blended.
2. Slowly whisk in the olive oil until the mixture is well blended.
3. Use immediately or cover and store on the counter for several hours before serving.
4. Place the slices of mozzarella on a platter. Lay 4-5 slices of the peaches on each piece.
5. Spoon the honey vinaigrette over each piece.
6. Sprinkle the top with some thyme and basil.
7. Lightly drizzle each piece with some honey.
8. Top with some pistachios.
9. First swoon, then immediately serve and savor.