Follow me
STONE FRUIT CAPRESE
Description
I am a huge fan on Caprese salads. It’s pretty hard to beat tomatoes, basil and good mozzarella cheese.
During the hotter months I lean towards simple, fresh salads. At the moment the markets are bursting with summer fruit, so I decided to mix up an old Italian classic.
Instead of tomatoes I am using a variety of stone fruits. Plums, nectarines, apricots, cherries and peaches. You can play around based on what fruit you can find.
It’s critical to use a good creamy burrata cheese to add a luxurious velvety finish. Make sure to use a good quality Italian extra virgin olive oil with fruity notes and sweet and syrupy balsamic vinegar.
Enjoy poolside with a nice cold beer or a glass of vino.
xxx Chef MM
STONE FRUIT CAPRESE
US (Imperial)
Print Ingredients
3 nectarines/yellow peaches cut into wedges
3 black plums cut into wedges
4 apricots quartered
8-10 small sour green plums cut into wedges
1 cup of cherries
1 ball of burrata cheese
1 bunch of fresh basil
Coarse salt and black pepper
Good quality Italian olive oil
Thick syrupy balsamic vinegar/glaze ****
InstructionsCut the fruit into wedges and arrange on a flat platter. Dot the salad with blobs of creamy burrata cheese.
Just before serving season the salad with coarse salt and black pepper. Garnish with some fresh basil.
Drizzle generously with Italian olive oil and syrupy balsamic vinegar. Serve immediately.
CHEF’S TIP
**** If you cannot find a balsamic glaze, just bring some balsamic vinegar to a boil in a saucepan and reduce liquid by half till it is thick and syrupy.
SERVES 4-6
EU (Metric)
Print Ingredients
3 nectarines/yellow peaches cut into wedges
3 black plums cut into wedges
4 apricots quartered
8-10 small sour green plums cut into wedges
1 cup of cherries
1 ball of burrata cheese
1 bunch of fresh basil
Coarse salt and black pepper
Good quality Italian olive oil
Thick syrupy balsamic vinegar/glaze ****
InstructionsCut the fruit into wedges and arrange on a flat platter. Dot the salad with blobs of creamy burrata cheese.
Just before serving season the salad with coarse salt and black pepper. Garnish with some fresh basil.
Drizzle generously with Italian olive oil and syrupy balsamic vinegar. Serve immediately.
CHEF’S TIP
**** If you cannot find a balsamic glaze, just bring some balsamic vinegar to a boil in a saucepan and reduce liquid by half till it is thick and syrupy.
SERVES 4-6
Food Styling by Chelsea Dacosta
