Stone Fruit Caprese
Stone Fruit Caprese
Salads
Ingredients
- 8 oz fresh mozzarella ball
- 2 peaches, sliced
- 2 nectarines, sliced
- 2/3 cup fresh cherries, pitted and sliced
- fresh basil leaves
- 1/3 cup shelled pistachios
- 1 cup tightly packed basil leaves
- 1 garlic clove, minced
- 1 1/2 tablespoons Fustini's Sicilian Lemon balsamic
- Salt and pepper to taste
- 1/3 cup Fustini's Delicate SELECT olive oil
Directions
- Slice the fresh mozzarella and place it on a plate. Tuck in a few fresh basil leaves. Assemble the sliced peaches, nectarines and cherries over the mozzarella. Sprinkling everything with a pinch of salt and pepper. Drizzle with the Basil Vinaigrette. Sprinkle on the chopped pistachios and serve immediately!
- Add all the ingredients to a blender or food processor and blend until smooth. Store any extras in a sealed container in the fridge for 3 to 4 days.
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