Peach Caprese Salad

“A fun twist on a classic, the sweet and tangy salad is as fun as to eat as it is to make”

Difficulty

Intermediate

Yield

Serves 4-6

Ingredients

4 ripe peaches, pitted and sliced4 heirloom tomatoes, sliced1/2 cup balsamic Vinegar1 bunch basil, picked1 ball mozzarella, sliced8 pieces prosciutto, torn Salt Pepper Olive oil to garnish

Equipment

Small potParing knifeMeasuring cupsCutting boardBowls of various sizesDish towels

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Cut the peaches in half and remove the pit. Place the peach flat side down on the cutting board and cut into slices.

Pick the basil leaves off the stem.

Cut the mozzarella into thin slices.

Cut the prosciutto into 5 centimeter pieces.

Slice the tomatoes into 1 centimeter thick slices.

Measure the balsamic vinegar.

Put the vinegar in the small pot and bring it to a gentle boil on medium low heat. Allow it to By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce for about 15 minutes, or until it has the consistency of maple syrup. Remove and allow to cool.

Once the reduction has cooled, it’s time to build the salad. Place a peach slice on the plate, then a piece of prosciutto, then a basil leaf, and then a slice of tomato and repeat until all the ingredients are on the plate. Drizzle the balsamic reduction over top and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with a drizzle of olive oil.