Monday, July 18, 2011

Peach Caprese

Tonight for dinner we threw a twist on our favorite summer menu of tomato, basil and mozzarella. We made Peach Proschuitto Caprese paninis. The flavors were sweet, salty and savory all in one bite. Logan's reaction... This is Awesome!!! I'll share the recipe.

Peach Caprese Panini

Makes 2 panini


1/2 loaf Italian bread (e.g., filone, ciabatta)
2 slices prosciutto
1 ripe peach, pitted and sliced
4 oz. fresh mozzarella, sliced
4-6 fresh basil leaves
Olive oil for brushing


Preheat the panini grill to medium-high heat.

Split the bread crosswise into two pieces (I typically make them about 3″ wide). Halve the pieces lengthwise so you have tops and bottoms.

For each sandwich: Lay a slice of prosciutto onto the bottom half of bread. Top with peach slices, fresh mozzarella and basil leaves. Close the sandwich with the other half of bread. Brush a little olive oil on top, if desired.

Grill for 4 to 5 minutes until the cheese is melted and the bread is toasted. Cut in half, serve immediately and enjoy!

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