|Summer Staples: Peach + Blackberry Heirloom Tomato Caprese Salad with Blackberry Infused|
Balsamic Vinegar, Toasted Pine Nuts, & Crumbled Goat Cheese
For the Blackberry Infused Balsamic Vinegar:
2C High Quality Balsamic Vinegar
1C Fresh Blackberries
Sugar, To Taste
2t Honey (if using for a balsamic reduction)
For the Salad:
Fresh Georgia Peaches, Pits Removed & Thinly Sliced
Rainbow Heirloom Tomatoes, Sliced
Fresh Mozzarella or Burrata Cheese, Sliced into Rounds
Fresh Basil Leaves (whole or Chiffonade)
Toasted Pine Nuts
Crumbled Goat Cheese
Extra Virgin Olive Oil, For Drizzling
Homemade Blackberry Infused Balsamic Vinegar, For Drizzling
Fleur de Sel & Fresh Cracked Pepper, For Sprinkling
1. For the Blackberry Infused Balsamic Vinegar: Rinse and dry off the fresh blackberries and place them into a glass bottle or container. Pour in the balsamic vinegar, so that the berries are completely submerged, tightly cover the container, and let it sit in a cool, dark place for at least 2 weeks before using. Once the berries have infused the vinegar, add in some sugar, to taste, about 1T at a time until you have reached the desired sweetness that you want. Using a whisk or fork, mix until the sugar has dissolved, while also mashing some of the berries up to infuse more flavor. If you want to make a blackberry infused balsamic reduction, add ½C of the vinegar and 2t honey to a small saucepan and cook to reduce for 3-5 minutes or until thick & syrupy. Let it sit and cool until you are ready to drizzle it over the salad.
2. For the Salad: Lay the slices of peach, heirloom tomato, cheese, and basil in a pattern on a large serving platter. Garnish the top with fresh blackberries, toasted pine nuts, and crumbled goat cheese. Drizzle the salad with some extra virgin olive oil and the homemade blackberry infused balsamic. Finish by sprinkling the whole platter with some fleur de sel & fresh cracked pepper.
3. Serve immediately!