You know the classic caprese, right? Ripe red tomatoes, fresh mozzarella and basil – it’s one of my favorite combinations, for a salad or panini. How about a caprese using fresh summer peaches?
The flavor affinities are all there. According to The Flavor Bible (which I often consult in new taste situations such as this – I talked more about this fantastic book last summer), peaches are known to taste great with basil, cream and salt among numerous other things. In my version I kept the basil, which seems to just love so many other summer fruits, like strawberries and watermelon. I used homemade fresh mozzarella, representing the “cream” flavor (and, yes, I’ll soon post about my cheesemaking travails!). Last year’s annual peach panini taught me that peaches love salty pork too, so I included some prosciutto for good measure.
This combination really worked for me. Like tomatoes, peaches are also sweet and a touch acidic so their flavor affinities are actually pretty similar. Peaches are definitely sweeter so, to me, they gave the overall sandwich a brighter, fresher taste. I could see trying this with pineapple as well. If you try it, let me know!
I made a “regular” heirloom tomato one for my husband, the purist. It was pretty fantastic too.
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Peach Caprese Panini
Makes 2 panini
INGREDIENTS:
1/2 loaf Italian bread (e.g., filone, ciabatta)
2 slices prosciutto
1 ripe peach, pitted and sliced
4 oz. fresh mozzarella, sliced
4-6 fresh basil leaves
Olive oil for brushing
DIRECTIONS:
Preheat the panini grill to medium-high heat.
Split the bread crosswise into two pieces (I typically make them about 3″ wide). Halve the pieces lengthwise so you have tops and bottoms.
For each sandwich: Lay a slice of prosciutto onto the bottom half of bread. Top with peach slices, fresh mozzarella and basil leaves. Close the sandwich with the other half of bread. Brush a little olive oil on top, if desired.
Grill for 4 to 5 minutes until the cheese is melted and the bread is toasted. Cut in half, serve immediately and enjoy!
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There’s nothing that screams summer to me more than caprese. But I really love the sound of this peach version…time to mess with tradition!
Sign me up for a peach panini (without the proscuitto, though I think it will be just as delicious that way)!
This panini looks delectable! I am such an avid fan of adding fruit to otherwise savory dishes; in fact, I will soon be posting on my blog a recipe for pizza topped with nectarine slices. Stone fruits are downright delicious right now!
It’s only 9 in the morning and you have no idea how scrumptious this panini looks to me! What an appetizing combination of flavors! I’ve picked up The Flavor Bible before, but ended up setting it back down as we were in a hurry. But it just so happens I have an Amazon gift certificate, so I see this book in my future 🙂 Mouthwatering images too, Kathy. The whole post is just delicious!
Thanks, Sandie! It’s definitely a great reference to have on hand. They suggest so many flavor combos I never would have thought of (but you feel safe trying them if a lot of chefs say they’re good!).
Wow! This looks great! I have all the ingredients on hand except the peaches right now. There’s a bumper crop of local peaches though here in Texas this year so I’ll have to pick some up and try this out! Can’t wait to hear about your mozzarella making–my latest is to try making homemade yogurt–Greek and plain styles!
I am obsessed with peaches right now — oh! What a clever way to eat even more. Yum! Yum!
i predict that once i’ve eaten this, the traditional caprese will disappoint me every time. thanks a lot. 🙂
Aw, you’ll still love both – I promise 🙂
I am in love with this panini! Great flavors!
I need to buy some bread and try this immediately!!
Great task on a caprese salad sandwich! A juice peace would go well all grilled up with melted cheese.
I can’t wait to try this out! It sounds like the perfect poolside lunch time sandwich…I never can get enough procuitto!
This looks wonderful!
Looks so good Kathy! Funny how I, like peaches, also love salty pork. 🙂
I’m right there with you two – lol. 🙂
Oh man, this sounds soooo good! That flavor combination sounds amazing.
What a fantastic idea! This looks refreshing and delicious. Yum!
Great combo of sweet and savory. This sounds yummy!
I went camping a few weeks ago with my husband and some of our family. I brought the makings for this because it sounded SOOOO good and we had a new panini press for over the campfire! I didn’t get to try it then, but I did get to make it at home last night with all fresh ingredients. Oh my goodness, this is so luscious! Sweet and salty and creamy all at once, with the bread all crispy… it made me feel happy to have a panini! Thanks for coming up with this great idea 🙂
That’s awesome, Emmie! I’m so glad you liked it. I’m sure it will be fun to have your panini press on hand on future camping trips!
Had to share how much I LOVED and savored each bite of my peach caprese panini. In anticipation of preparing myself this panini, I grilled some peaches the night (since we had the grill going that night) and refrigerated them for later use. The next day I pulled out all the ingredients for this recipe and anxiously waited in front of my panini press, listening to the toasting of the bread and watching until the cheese came oozing down the sides. Once the top was a bit crispy, the way I like it, I sat down and indulged! The flavors came through one by one. The saltiness of the proscuitto, then the creamy, fresh mozarella, the sweet grilled peaches, the subtle bite of basil was the perfect finish with the crispy bread. I gave my son a taste and he loved it too. He’s not one to venture out too much, foodwise, but quickly asked what was in it. It definitely was the most delightful homemade panini that has ever graced my plate. Thank you so much for sharing such a wonderful recipe!
Wow! That sounds fantastic. From your vivid description I felt as if I could savor it along with you. Thanks so much for sharing, Cindy!