PEACH CAPRESE

Ingredients

Peaches

Tomatoes - heirloom or cherry

Lemon juice

Fresh basil

Mozzarella balls or slices

Balsamic glaze

Olive oil

Cracked pepper & salt- Agave Pantry Rosemary Salt adds a good earthy zing or for a little heat the Sonoran Desert Salt

Method

Slice a few peaches and toss them with lemon juice. Slice mozzarella and set aside. Slice tomatoes and toss with a drizzle of olive oil.

Arrange the peaches and mozarella on your favorite platter. If you have some porcelain that's tucked away for special occasions, take it out, blow the dust off it, and let it breathe and rejoice. You may even hear it breathe a sigh of relief to be used.

Arrange the peaches and cheese on a forgotten platter, and finish it with either tomatoes or some fresh basil. End with a drizzle of balsamic, a sprinkle of salt and a crack of pepper.

Now if you have some time on your hands and want to up the ante- slice the peaches in half, toss them with a drizzle of olive oil and grill them. Squeeze a little lemon juice and proceed. You can also grill a few extra and keep them away for a chilled grilled peach salad with feta and arugala or any fresh greens you have handy.

Now when it comes to balsamic glaze, I love the texture and viscosity of a rich balsamic. Trader Joe’s has been selling balsamic glaze for a very reasonable price compared to what is usually found at stores. I don't know if they always have or if it's something new but it's quite good!

If you live in Tucson, Roma Imports has some pricier but phenomenal balsamic glazes in flavors such as fig, blood orange, pomegranate and more. The fig and blood orange are my favorite.