Stone Fruit Caprese

Name: Stone Fruit Caprese
Total time: 20 min
Ingredients: 2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix); 1 tablespoon lemon juice, plus more as needed; 2 teaspoons granulated sugar, plus more as needed; Flaky sea salt; 8 ounces fresh mozzarella, at room temperature; About 20 basil or mint leaves, or a combination, torn if large; 2 tablespoons extra-virgin olive oil, plus more as needed; Freshly ground black pepper

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Total: 20 minutes

Servings: 5

Cost: $9.62 /serving

Author : Ali Slagle

cherries mozzarella nectarine

Ingredients

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2 pounds ripe but firm stone fruit (such as nectarines, peaches, plums, cherries or a mix)1 tablespoon lemon juice, plus more as needed2 teaspoons granulated sugar, plus more as neededFlaky sea salt8 ounces fresh mozzarella, at room temperatureAbout 20 basil or mint leaves, or a combination, torn if large2 tablespoons extra-virgin olive oil, plus more as neededFreshly ground black pepper

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Instructions

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Step 1

Pit the stone fruit and cut into irregular pieces. Transfer to a serving platter, then sprinkle with the lemon juice, sugar and 1/2 teaspoon 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’ve eaten.

Step 2

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

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