Summer Stone Fruit Caprese

Step out of the norm and INTO season with this Summer-centric Stone Fruit Caprese 

Summer Stone Fruit Caprese

Serving Size: Serves 6


  • 2 ripe peaches, cut into rings
  • 2 ripe nectarines, cut into rings
  • 2 ripe donut peaches, cut into rings
  • 2 white peaches, cut into rings
  • 3 heirloom tomatoes, cut into rings
  • 3 on the vine tomatoes, cut into rings
  • 4 balls of fresh mozzarella, cut into rings
  • Bunch of basil
  • Balsamic reduction of vinegar, to taste
  • Olive oil, to taste
  • Salt and pepper, to taste


  1. Cut the peaches into ½”-1” thick rings
  2. Cut the nectarines into ½”-1” thick rings
  3. Cut the donut peaches into ½”-1” thick rings
  4. Cut the white peaches into ½”-1” thick rings
  5. Cut the tomatoes into ½”-1” thick rings
  6. Cut the mozzarella into ½”-1” thick rings
  7. Remove basil leaves from their stems
  8. Assembly time! Alternating peaches, cheese and tomatoes, arrange the fruit and cheese on a platter in concentric circles
  9. Garnish with basil leaves
  10. Drizzle with balsamic
  11. Drizzle with olive oil
  12. Season with salt and pepper
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