Roast Peach Caprese Salad
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INGREDIENTS
- 8 ripe small peaches or 6 medium to large, halved, quartered and stoned
- Extra virgin olive oil, to drizzle
- Sea salt and freshly ground black pepper, to season
- 4 large, ripe mixed exotic tomatoes
- 2 Fior di Latte mozzarella balls
- Fresh basil leaves, to garnish
- White balsamic vinegar, to drizzle
METHOD
Preheat the oven to 200°C convection / 180°C fan-assisted.
Place the peach halves and quarters in a Le Creuset 26cm Heritage Rectangular Dish and drizzle with olive oil. Season with black pepper and salt. Roast on the top shelf of the oven for 20 minutes. Remove from the oven and allow to cool slightly.
Slice the tomatoes as you would like and place them on a serving platter. Season and drizzle with olive oil. Scatter over the roasted peaches. Tear over the Fior di Latte mozzarella and scatter over basil leaves; serve immediately. Drizzle with some more olive oil, white balsamic vinegar, and a final seasoning. The salad is delicious served with a warm loaf of bread on the side.
