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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stone Fruit Caprese Recipe

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This recipe for Stone Fruit Caprese is from DAD's GOOD EATS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix
1T Lemon juice, plus more as needed
2 t Granulated sugar, plus more as needed
Flakey sea salt
8 oz Fresh Mozzarella, at room temperature
20 Basil or Mint Leaves or a combination, form if large
2T Extra Virgin Olive Oil plus more as needed
Freshly ground pepper

Directions:
Directions:
1. Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and ½ t flaky sea salt. Toss with your hands, then let sit until juices pool on the platter, 5 to 10 minutes. Taste and adjust sugar, salt and lemon juice until the fruit tastes perky and bright - like the greatest stone fruit you have ever eaten.

2. Tear the mozzarella into bite-size pieces and nestle it among the fruit. Tuck I'm the herb leaves. Drizzle the platter with olive oil. If the cheese looks dry add a bit more oil. Sprinkle with a few grinds of black pepper and a pinch of flaky salt, and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Jan got this recipe from Maureen D. It was outstanding. So great in the summer!! We had it in Halifax summer of 2022.

 

 

 

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