Though National Peach Month is coming to a close, that doesn’t mean the stone fruit can’t take center stage for your Labor Day barbecues. For the holiday weekend, whip up this colorful peach caprese, by Perry Rea of Queen Creek Olive Mill.
Time: 20 minutes, serves four
dairy free, gluten free, vegetarian
Fresh basil leaves
Peach and White Balsamic Reduction (Available at Queen Creek Olive Mill)
Fresh Crush Basil Olive Oil (Available at Queen Creek Olive Mill)
Slice your fresh peaches, fresh mozzarella and tomatoes. Arrange on plate by alternating peach and mozzarella, then tomato and mozzarella slices. Drizzle with peach white Balsamic reduction and finish with Fresh Crush Basil Olive Oil. Garnish with basil leaves. Sprinkle with sea salt and pepper.