peach caprese

Early in the season, South Carolina brings us “clingstone” peaches. They get their name because their flesh clings tightly to the pit. As summer progresses, freestone peaches come into season, and these can be easily twisted away from the pit. In my experience, freestones are often a touch sweeter, but I’ll never turn down a ripe clingstone. Some say clingstones are sweeter...but they all taste pretty darn good, don't they?

Fresh mozzarella and tomatoes drizzled generously with Olinda’s olive oil pair beautifully with the peaches. I recommend stocking up on a full gallon from Olinda Charleston Blend to kick off your spring and summer cooking. This olive oil can make your cooking experience one that you always look forward to.

Check out my peach caprese recipe below!

Feeds 6

2 tomatoes, you may use hothouse tomatoes, heirloom tomatoes, or others... you choose

8 ounces fresh mozzarella, sliced 1/4 inch thick

2-3 peaches, pitted and sliced 1/4 inch thick

1 teaspoon olive oil, plus more to drizzle

1 teaspoon honey, plus more to drizzle

Kosher salt, to taste

Freshly ground black pepper, to taste Fresh basil, to garnish

Microgreens, to garnish, optional

Place sliced tomates, sliced peaches and sliced mozzarella in a large bowl. Toss with olive oil, honey, salt and pepper, Arrange in a spiral shape on a large plate and garnish with fresh basil, honey amd olive oi. Garnish with microgreens, if using.