Peach and Heirloom Tomato Caprese Salad

1. 1

   1.

2. 2

   Slice peach in half and remove pit.

3. 3

   Cut each half lengthwise, into 1/4 inch thick slices.

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   2.

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   Slice tomatoes horizontally into 1/4 inch thick slices.

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   3.

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   Bring balsamic vinegar to a simmer in a small saucepan.

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   Reduce until you reach a syrupy consistency (will continue to thicken as it cools) to create a balsamic glaze.

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   Remove from heat.

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    4.

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    Slice the ball of mozzarella into 1/4 inch thick slices.

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    On 4 serving plates, layer tomatoes, mozzarella, peaches and basil leaves.

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    Drizzle with cooled glaze.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.