Caramelized Peach & Heirloom Tomato Caprese with Valèvida
Heirloom tomatoes and skillet-caramelized peach layered with fresh mozzarella medallions, homemade pesto, and crushed pistachios, finished with a heavy drizzle of Valèvida extra virgin olive oil. Served with toasted sourdough.
Prep15 minutes
Cook5 minutes
Total20 minutes
YieldsServes 2
Ingredients
Tip: Any ripe stone fruit works here — nectarines or plums are a good swap for peach.
Pesto recipe is on the website. Salting the tomato slices as you plate helps release their flavor. Don't be shy with the final drizzle.
Instructions
- Caramelize the peach: Heat 1 tbsp of Valèvida olive oil in a cast iron skillet. Add the sliced peach and rotate every few minutes until caramelized, then remove from heat.
- Slice the tomato: While the skillet cools, slice the heirloom tomato.
- Salt the tomatoes: Sprinkle the tomato slices with a pinch of sea salt to release their flavor.
- Arrange in a circle: Arrange the peach and tomato slices in a circle around the plate, alternating tomato, peach, tomato, peach.
- Add mozzarella: Layer in the mozzarella medallions around the plate.
- Add pistachios: Scatter the crushed pistachios over the top of the dish.
- Add pesto and finish: Dot the pesto throughout, then finish with the remaining sea salt.
- Final drizzle and serve: Finish with a heavy drizzle of the remaining Valèvida olive oil. Serve immediately with toasted sourdough on the side.
To Serve
- As a light lunch with toasted sourdough on the side
- Alongside grilled chicken or fish
- As a starter for a summer dinner party
- With a chilled glass of white wine
Valèvida Note
This is a dish built around a heavy final drizzle, so the oil is doing more than seasoning — it's tying the sweetness of the caramelized peach, the acid of the tomato, and the cream of the mozzarella together. Pour it generously, and pour it last.