Tomato Peach Caprese with Herbed Brown Butter Recipe
This Tomato Peach Caprese is a fresh, vibrant twist on the classic Italian salad, combining juicy cherry tomatoes and sweet peaches with creamy burrata and fresh mozzarella. Enhanced by a rich herbed brown butter dressing infused with shallots, rosemary, thyme, and peach balsamic vinegar, this dish offers a perfect balance of sweet, savory, and herbaceous flavors ideal for summer gatherings or a light appetizer.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad
- 3 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- Olive oil or butter, for cooking
- 3 tablespoons honey
- 1-2 tablespoons fresh thyme leaves
- Salt, to taste
- Black pepper, to taste
- Chili flakes, to taste
- 8 ounces burrata cheese, at room temperature
- 8 ounces fresh mozzarella, at room temperature
- 1 cup fresh basil leaves
Herbed Brown Butter Dressing
- 6 tablespoons salted butter
- 1 shallot, chopped
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh thyme leaves
- 1/4 cup peach or white balsamic vinegar
Instructions
- Prepare the Fruit: Halve the cherry tomatoes if they are large and slice 2-3 ripe peaches into wedges. Set aside.
- Cook the Fruit: In a skillet over medium heat, warm a small amount of olive oil or butter. Add the cherry tomatoes and peach slices, then drizzle with 3 tablespoons of honey. Sprinkle 1-2 tablespoons of fresh thyme leaves, salt, black pepper, and chili flakes to taste. Cook gently just until the fruit is warm and slightly caramelized, about 3-5 minutes. Remove from heat and set aside.
- Prepare the Herbed Brown Butter: In a separate small saucepan or skillet, melt 6 tablespoons of salted butter over medium heat. Add the chopped shallot, fresh rosemary, and thyme leaves. Cook until the butter foams and turns golden brown, and the shallots are softened but not burnt, about 4-5 minutes. Be careful to swirl the pan to prevent burning. Remove from heat and stir in 1/4 cup of peach or white balsamic vinegar. Allow to cool slightly.
- Assemble the Salad: On a serving platter or individual plates, arrange roasted cherry tomatoes and peach wedges. Tear the burrata and fresh mozzarella into pieces and distribute evenly over the fruit. Scatter fresh basil leaves on top.
- Dress and Serve: Drizzle the herbed brown butter warm sauce over the assembled salad. Serve immediately to enjoy the contrast of creamy cheese, caramelized fruit, and fragrant herbed butter.
Notes
- Use ripe peaches for sweetness and juiciness; nectarines can be a good substitute.
- Be careful not to burn the brown butter; remove from heat as soon as it turns a golden color and smells nutty.
- The salad is best served fresh to maintain texture and flavor contrast.
- To make it vegetarian, ensure the cheese used is free from animal rennet.
- You can adjust honey and chili flakes to your preferred sweetness and heat level.
- Room temperature cheese ensures creaminess and better flavor release.
