Most Recent Posts

  Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Peaches with Smoked ...

  Apricot Ginger Bellini

Apricot Ginger Belli...

  Fish Tacos with Chipotle Sauce

Fish Tacos...

  Moscow Mule Cocktail

Moscow Mule Cocktail...

  Coquilles Saint-Jacques (Gratinéed Scallops)

Coquilles Saint-Jacq...

  Pineapple Coconut Martini

Pineapple Coconut Ma...

 
Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Fresh peaches become a luxurious appetizer when tossed with smoked mozzarella and basil.  Dress this dish with a simple dressing of balsamic vinegar, tawny port and honey reduced to a sweet syrup, or just an aged balsamic vinegar on its own - 25 years or older if you can find it.  We were inspired to make this after seeing a similar recipe in our latest cookbook acquisition Frenchie, an amazing showcase of Greg Marchand’s new French bistro cooking.

Peaches with Smoked Mozzarella and Basil
Author: 
Serves: 4
 
Peaches, Smoked Mozzarella and Basil with a Balsamic Reduction (Balsamic, Port and Honey)
Ingredients
  • 4 peaches
  • 1 ball of smoked mozzarella
  • ¼ cup balsamic vinegar
  • ½ cup tawny port
  • 1 tsp honey
  • olive oil
  • black pepper, freshly ground
  • pink finishing salt (or coarse sea salt)
Instructions
  1. Cut open peaches and remove pits. Tear peaches apart in sections by hand, and arrange each peach on its own plate.
  2. Tear apart smoked mozzarella and drop in pieces on top of peaches.
  3. Make a reduction of balsamic vinegar, port and honey by adding these three ingredients to a saucepan, stirring together on low heat until reduced to a thick syrupy consistency.
  4. Drizzle olive oil and balsamic reduction over peaches and mozzarella.
  5. Garnish with fresh basil (torn into small pieces, or cut into ribbons) sea salt and pepper.

 

Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Peaches, Smoked Mozzarella and Basil with Balsamic Reduction

Pink Finishing Salt

Pink Finishing Salt

Your email address will not be published. Required fields are marked *

Leave a Reply

Rate this recipe:  

Follow Us

About The Framed Table

Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.

Portfolio

Paul S Bartholomew Photography - Food Photographer, Hotel Photographer Philadelphia, PA New York, NYC and New Jersey

Publicity | Partners

Foodista

Foodgawker

Tastespotting

Liquor.com

Contact Us

Photography Enquiries:
paul (at) paulsbartholomew (dot) com

Blog Enquiries:
andrea (at) paulsbartholomew (dot) com