Yes, maybe it is. You saw a quick “raw” version of this pictured in the Dolores Park picnic post a few days ago. This is the “gourmet” version served on toasted walnut bread and made even more delicious with a bit of olive oil, salt and pepper. In this video recipe you’ll see why I am nominating this for “best summer hors d’oeuvre ever.”Here’s my case. You don’t have to turn on the oven. You get to use up those amazingly sweet, middle of summer peaches. Anything served on toasted walnut bread is great. The combination of the sweet fruit, the nutty, crisp bread, the creamy, tangy cheese; all brought together with a drizzle of olive oil and a light sprinkling of black pepper and flaky kosher salt is perfection. You just have to try it and then you can be the judge.
They are also very easy to eat in two quick bites, without making a mess, which makes them ideal for that summer patio party. Another advantage is that they can sit out for a while without deteriorating. Now, if you are turned off by the idea of putting salt and black pepper on peaches, you have to get over it. You are missing out on an incredible combination of flavors. Besides, this video recipe is just a warm up for the upcoming Watermelon and Feta salad. Enjoy!
Ingredients:
fresh peaches (make sure you are buying “free-stone” peaches!)
mozzarella fresca
walnut bread
olive oil
kosher salt
black pepper
