Grilled Peach Caprese with Blackberry Balsamic #SundaySupper

• Vegetarian

• Produce

  • 1 Basil, fresh leaves
  • 1 1/2 cups Blackberries, fresh
  • 2 Freestone peaches

• Condiments

  • 1/2 cup Balsamic vinegar

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 2 oz Burrata

• Liquids

  • 1 cup Water

Found on thecrumbycupcake.com

Description

Ingredients

• 2 freestone peaches, cut in ¼-inch slices
• 1 baguette, sliced into ½-inch slices
• Olive oil, for brushing
• 1 cup water
• 1½ cups fresh blackberries
• ½ cup balsamic vinegar
• 2 - 4 oz. burrata balls (or fresh mozzarella slices)
• Fresh basil leaves

Directions

• Lightly brush grill with olive oil, then preheat on medium flame. Brush both sides of peach slices with olive oil.
• Place peach slices on grill, grilling each side for 1½-2 minutes, until grill marks appear. Place on paper towel-lined plate to cool.
• Brush baguette slices with olive oil on both sides. Grill each side for 2 minutes. Remove and set aside to cool.
• Place water and blackberries in a small saucepan set over high heat. Bring to a boil, macerating berries with a potato masher or back of a large spoon. Reduce heat to medium and cook for 7-10 minutes.
• Set a fine mesh strainer over a small bowl. Pour berry sauce through strainer, pressing the solids to extract all the juice. Discard solids and return juice to saucepan.
• Place saucepan back on heat and add balsamic vinegar. Allow to boil 5 minutes, then reduce heat and simmer for 10 minutes until sauce has reduced and thickened. Cool and pour into a small bottle or jar.
• Arrange peach slices and basil leaves alternately in a semi-circle on a plate. Place a ball of burrata in the middle, then drizzle with blackberry balsamic. Serve with grilled baguette slices. Enjoy!