Grilled Peach & Blueberry Caprese with Cinnamon Balsamic Dressing
Brilliant summer starter or salad, so says my spouse! Nailed this one on the first try! However, it did take many days of contemplation before it all came together. The summer heat is on as well as the onset of ripe summer peaches and blueberries! Childhood memories of plunging a ripe, right off the tree peach in my wee little face, juice dripping. Oh my, does it get any better?
Onward:
Peaches and blueberries naturally pair together. Add the creamy component of fresh whole milk mozzarella or burrata. Drizzle with cinnamon tinged balsamic, olive oil dressing adding a bit of local honey (or Confectioners Swerve, if going sugar-free). Sprinkle with shredded fresh mint and woohoo! Caprese is that summertime favorite of tomatoes and fresh mozzarella with basil. Grilled peaches replace the tomatoes and basil being in the mint family makes mint a great substitution. The addition of cinnamon to the balsamic dressing is the crowning glory. I am in love with this starter or salad (you choose). You will be too! Hurry, peach season is short…
4servings
INGREDIENTS:
¼ cup extra virgin olive oil + some for coating peaches
2 tablespoons balsamic vinegar
¼ teaspoon cinnamon
½ teaspoon kosher salt
1 teaspoon honey (or Confectioners Swerve if sugar-free)
2 large peaches
8 ounces fresh full-fat mozzarella or burrata, cut into 16 slices
1 cup fresh blueberries
4 cups arugula or your choice of lettuce (optional for a salad)
2 tablespoons fresh mint, finely shredded
DIRECTIONS:
The dressing can be made ahead of time to permeate the flavors but not necessary. Mix the olive oil, vinegar, cinnamon, salt, and honey (, or Confectioners Swerve if sugar-free) in a small jar. Shake well.
Preheat the grill or grill pan. Cut the peaches in half and remove the pit. Lightly oil peach halves on all sides. Place cut-side down on the hot grill. Char the flat side, about three to four minutes, turn over and heat the round side for two minutes. Remove from the grill. Peel the peaches if you wish and slice into four wedges.
Place the peach wedges onto the mozzarella slices (on a bed of arugula or lettuce if making a salad). Scatter the blueberries around. Drizzle with the dressing. Sprinkle the mint over the top. Enjoy!
Grilled Peach & Blueberry Caprese with Cinnamon Balsamic Dressing
Ingredients:
- ¼ cup extra virgin olive oil + some for coating peaches
- 2 tablespoons balsamic vinegar
- ¼ teaspoon cinnamon
- ½ teaspoon kosher salt
- 1 teaspoon honey (or Confectioners Swerve if sugar-free)
- 2 large peaches
- 8 ounces fresh full-fat mozzarella or burrata, cut into 16 slices
- 1 cup fresh blueberries
- 4 cups arugula or your choice of lettuce (optional for a salad)
- 2 tablespoons fresh mint, finely shredded
Instructions:
- The dressing can be made ahead of time to permeate the flavors but not necessary. Mix the olive oil, vinegar, cinnamon, salt, and honey (, or Confectioners Swerve if sugar-free) in a small jar. Shake well.
- Preheat the grill or grill pan. Cut the peaches in half and remove the pit. Lightly oil peach halves on all sides. Place cut-side down on the hot grill. Char the flat side, about three to four minutes, turn over and heat the round side for two minutes. Remove from the grill. Peel the peaches if you wish and slice into four wedges.
- Place the peach wedges onto the mozzarella slices (on a bed of arugula or lettuce if making a salad). Scatter the blueberries around. Drizzle with the dressing. Sprinkle the mint over the top. Enjoy!
Calories
362.37Fat (grams)
26.60Sat. Fat (grams)
9.35Carbs (grams)
18.70Fiber (grams)
2.92Net carbs
15.78Sugar (grams)
14.60Protein (grams)
14.04Sodium (milligrams)
624.74Cholesterol (grams)
44.79