Peach Caprese Salad with Extra Virgin Olive Oil and Peach White Balsamic Vinegar

To recover from a heavy Thanksgiving meal, try out this light, refreshing Peach Caprese Salad featuring our Peach White Balsamic Vinegar and Extra Virgin Olive Oil!

8 oz. good quality whole milk ricotta
A large ripe peach, sliced in 1/4" slices (8 slices)
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic
2 tablespoons Frantoio-Leccino
salt & pepper to taste

Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices.
Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing.
Season with salt and pepper and scatter fresh basil leaves over the peaches. 

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