Fresh-Soft-Mozzarella-with-Peaches

Makes 6 servings

Ingredients

  • 1 lb fresh mozzarella in water
  • 4 white peaches (or a good locally grown variety), firm and ripe (see note)
  • 4 tsp extra virgin olive-oil
  • 12 slices imported prosciutto (or substitute coppa or culatello, found in specialty Italian markets)
  • 4 basil leaves thinly sliced
  • 12 baby arugula leaves, washed and spun dry, for garnish
  • Juice of 1/2 lemon, or to taste
  • Salt and freshly ground black pepper, to taste

Directions

  1. Slice the mozzarella so that you have about 2 slices per person, and arrange the slices on a large platter or 6 plates.
  2. Preheat the grill to medium-high or heat a dry cast iron skillet over medium-high heat. Cut the peaches in quarters, removing the pit. Toss the quartered peaches with a few drops of the olive oil and place them on the grill or in the pan until they are very hot and a light brown on both sides, about 3 minutes total. Transfer the peaches to the platter or plates.
  3. Drape the prosciutto on top of the peaches. Sprinkle some basil on top of the mozzarella. Toss the arugula with a little lemon juice, a teaspoon of the olive oil, salt, and pepper. Scatter the arugula on the platter or plates and drizzle the remaining olive oil on top of the mozzarella. Serve at once.


Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.

CIA FOODIES


Soft Fresh Mozzarella with Grilled Peach and Prosciutto

Fresh-Soft-Mozzarella-with-Peaches
Makes 6 servings
Note: When peaches aren’t in season, there are several good substitutes: melons, persimmon, or pears. One more suggestion, which is really out of the ordinary, is ripe mango. Mango pairs nicely with the saltiness of the prosciutto and the delicacy of the mozzarella.

Ingredients

  • 1 lb fresh mozzarella in water
  • 4 white peaches (or a good locally grown variety), firm and ripe (see note)
  • 4 tsp extra virgin olive-oil
  • 12 slices imported prosciutto (or substitute coppa or culatello, found in specialty Italian markets)
  • 4 basil leaves thinly sliced
  • 12 baby arugula leaves, washed and spun dry, for garnish
  • Juice of 1/2 lemon, or to taste
  • Salt and freshly ground black pepper, to taste

Directions

  1. Slice the mozzarella so that you have about 2 slices per person, and arrange the slices on a large platter or 6 plates.
  2. Preheat the grill to medium-high or heat a dry cast iron skillet over medium-high heat. Cut the peaches in quarters, removing the pit. Toss the quartered peaches with a few drops of the olive oil and place them on the grill or in the pan until they are very hot and a light brown on both sides, about 3 minutes total. Transfer the peaches to the platter or plates.
  3. Drape the prosciutto on top of the peaches. Sprinkle some basil on top of the mozzarella. Toss the arugula with a little lemon juice, a teaspoon of the olive oil, salt, and pepper. Scatter the arugula on the platter or plates and drizzle the remaining olive oil on top of the mozzarella. Serve at once.

Copyright © 2021 The Culinary Institute of America

Leave a Comment