Watermelon and Peach Caprese Recipe
Fruit, cheese and balsamic go together any way you stack 'em, says Danielle Walker, author of Against All Grain.
Photo: Paul Sirisalee
Serves 4 to 6
Ingredients
1 small seedless watermelon
2 ripe large yellow peaches
1 (8-ounce) ball fresh mozzarella
8 basil leaves, plus extra for garnish
6 tsp. extra-virgin olive oil, divided
4 tsp. balsamic vinegar, divided
1/2 tsp. kosher salt, divided
Freshly ground black pepper
Directions
Active time: 10 minutes
Total time: 30 minutes
Cut watermelon into 1/2-inch-thick slices. Using a round cookie cutter, cut out 12 (3-inch) circles of watermelon and transfer to a plate. Slice peaches into 8 thin rounds. Thinly slice mozzarella.
On each of 4 serving plates, arrange a slice of watermelon and top with a slice of peach, a slice of mozzarella and a basil leaf. Repeat to make a tall stack, then add 1 more watermelon slice on top. Drizzle each stack with 1 1/2 tsp. extra-virgin olive oil and 1 tsp. balsamic vinegar. Sprinkle each with 1/8 tsp. salt and a grind of black pepper, then garnish with more basil.
Ingredients
Directions
Active time: 10 minutes
Total time: 30 minutes
Cut watermelon into 1/2-inch-thick slices. Using a round cookie cutter, cut out 12 (3-inch) circles of watermelon and transfer to a plate. Slice peaches into 8 thin rounds. Thinly slice mozzarella.
On each of 4 serving plates, arrange a slice of watermelon and top with a slice of peach, a slice of mozzarella and a basil leaf. Repeat to make a tall stack, then add 1 more watermelon slice on top. Drizzle each stack with 1 1/2 tsp. extra-virgin olive oil and 1 tsp. balsamic vinegar. Sprinkle each with 1/8 tsp. salt and a grind of black pepper, then garnish with more basil.
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