One Year: Turkey, Black Bean, and Sweet Potato Tacos
Two Years: Iced Coffee Sangria
Peach Caprese with Tarragon and Fig-Infused White Balsamic
Serves 2-4
1 ripe peach, stoned, peeled, and sliced into 1/4″ thick rounds
1 8-oz ball fresh mozzarella, sliced into 1/4″ thick rounds
sea salt and ground black pepper
fig-infused white balsamic vinegar, for drizzling
extra virgin olive oil, for drizzling
fresh tarragon, finely chopped, for sprinkling
On a large plate, layer the peach and mozzarella slices in an alternating pattern. Season with desired amount of sea salt and ground black pepper. Drizzle with white balsamic vinegar and olive oil. Sprinkle with fresh tarragon. Serve.
Looks delicious 👌👍👏
LikeLiked by 1 person
Thank you! Definitely one of my favorite recipes. 😊
LikeLiked by 1 person
Oh wow, this looks so gorgeous! I love the addition of the white balsamic. I’ll be trying my hand at this soon! http://www.ourfoodieappetite.com/zynodoa-restaurant-review-staunton-va/
LikeLiked by 1 person
Thank you! It was certainly just as beautiful as it was delicious!
LikeLiked by 1 person
[…] June, when I made some Chipotle Turkey Taco Salad. Before I knew it, I was slicing up peaches for Peach Caprese, which was a brief segue toward that time I made that one really, really green salad. And then, all […]
LikeLike
[…] Year: Berry Goat Cheese Shortcake Ice Cream Sandwiches Two Years: Peach Caprese with Tarragon and Fig-Infused White Balsamic Three Years: Turkey, Black Bean, and Sweet Potato Tacos Four Years: Caramelized Fig, Manchego, and […]
LikeLike
[…] Poppyseed Buttermilk Cake Two Years: Berry Goat Cheese Shortcake Ice Cream Sandwiches Three Years: Peach Caprese Four Years: Turkey + Sweet Potato Tacos Five Years: Caramelized Fig, Manchego, and Prosciutto […]
LikeLike