Peach and Tomato Caprese with Balsamic Glaze

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 4 people


  • 3 -4 ripe peaches, cut into thin wedges
  • 3 heirloom tomatoes, ¼ in thick slices
  • 1 large bunch of basil, about ½ cup
  • 1 ball fresh mozzarella, ¼ in thick slices
  • 1/3 c Colavita Extra Virgin Olive Oil
  • 1 c Colavita Balsamic Vinegar
  • Salt and pepper


  1. Make a balsamic reduction. Pour the balsamic vinegar in a saucepan and turn on medium high heat. Bring the balsamic to a boil then lower to a gentle simmer. Let the balsamic reduce by almost half. This should take 16-20 minutes. Stir every few minutes to make sure it does not burn. The glaze will coat the back of a spoon when it is ready. Once done, set aside to cool.
  2. On a large platter, layer the tomatoes, peaches and cheese slices to cover the entire platter. I like to do this on a circle or oval platter. You want the entire platter to be filled. Once done, go back with the fresh basil leaves and layer them throughout the peaches and tomatoes. I like to have them placed frequently throughout.
  3. Drizzle the vegetables and fruit with the Colavita Extra Virgin Olive Oil. Then drizzle on 3-4 tablespoons of the balsamic reduction. You can use as much or as little of this as you would like. Sprinkle with salt and pepper.
  4. Serve immediately and enjoy!