Just when you thought there’s nothing better than classic Italian caprese made with summer garden tomatoes, fresh mozzarella and basil, I think I’ve come up with something better.
As you know from my last post on homemade peach ice cream, I am a huge fan of peaches. Since tomatoes are technically fruit, I thought, why not substitute peaches? And since burrata is basically fresh mozzarella filled with cream, the idea seemed natural– peaches and cream. I’ve played around with different herbs, and they all work well– basil, mint, or tarragon are a few I’ve tried. To round out the salad and make it more substantial, I decided to serve it on a bed of peppery arugula, which plays nicely off the sweetness of the peaches. Try this for your Labor Day weekend cookouts, you’ll be a hit, I promise!
I shared this recipe at my recent healthy cooking presentation at the Atherton Library:
It’s a kick to cook among the stacks!
Judging by how quickly it disappeared, it was one of the most popular of the summer dishes I demonstrated. (The other was my classic gazpacho.) I had such a fun time doing my presentation at this lovely little library, where the staff put together a nice display of salad-themed cookbooks along with the announcement for my event. If you live in the area, you should visit this petite and utterly charming branch of the San Mateo County Library. It’s located in a converted old house, and shaded by huge, old trees.
Peach Caprese with Arugula
1 lb yellow peaches, sliced into wedges
1/2 lb burrata or fresh mozzarella, sliced or torn into half moons
2 tsp tarragon or basil leaves, torn
1 cup arugula
1 tsp olive oil
pinch of salt
a few grinds of black pepper
Arrange peach and mozzarella slices on a platter, drizzle olive oil, a pinch of salt and freshly ground pepper, and toss with herbs before serving.
116 cal, 8g carb, 6g fat, 6g protein, 68 mg sodium, 7g sugar
If you’re in the Bay Area/Silicon Valley and would like to learn more about healthy cooking with fantastic flavor, join me at my next class! Events are listed at my Facebook page: www.Facebook.com/thedoctorsspicebox/events. Please feel free to give my page a “Like” while you’re there.