Peach Caprese

I recently went peach picking at a friend’s place up in Sonoma County and came back with a TON of peaches! (thanks for all your peach recipe ideas!) This salad is one of my favorites and I make some version of it all summer long!

Peach Caprese

serves 4-6

3 peaches, sliced

1 large (heirloom-type) yellow tomato sliced

1 large (heirloom-type) red tomato, sliced

small handful fresh basil leaves, chopped or torn

1 (8-oz) ball fresh mozarella cheese or burrata, torn into bite-sized pieces

olive oil, flaky salt (like Maldon) and freshly ground pepper

Scatter all ingredients on a platter. Drizzle the top with a good quality olive oil (try my Forest Feast x PRMRY finishing oil, it’s perfect for this), plus salt and pepper. Enjoy!

Peach Ricotta Tart

I was so happy to have this recipe featured yesterday on a website I love, A Cup of Jo, as “The Best Peach Tart You’ll Ever Have”!. This peach tart (technically a galette) is simple, pretty and delicious! Just roll out one store bought pie crust (or make your own, if you fancy). I used the kind that comes rolled in the long red Pillsbury box in the refrigerated section. Spread a thin layer of ricotta cheese over the dough, leaving about a 1 inch border. Sprinkle the ricotta with a bit of cinnamon and sugar, then layer thinly sliced peaches over the cheese. Fold and pinch the corners over to make a little crust, then bake for 20 minutes or so on a cookie sheet at 350 degrees until browned. Before serving, I like to drizzle a little good olive oil and add a pinch of coarse sea salt to each slice.

You’ll need: 1 (pre-made) crust, 2 to 3 peaches (no need to peel), 1 small tub ricotta, cinnamon, sugar, olive oil, sea salt. Bon appetit!

by Erin Gleeson for The Forest Feast