Already, there are signs that Summer is coming to an end. The school buses are back, coming through the neighborhoods to pick up students. The leaves are yellowing and starting to fall from the weeping willow behind our home. The days are still pretty warm, but it is getting dark just a bit earlier every day. All signs that summer is winding down. But there is still a bit more of August (and Summer) left to enjoy, although peach season (and National Peach Month) is almost over.

Early in August, the peaches we were devouring were coming from California. The Michigan peaches were ripe shortly into this month. With National Peach Month nearing its end, the peaches we are enjoying are local, grown just 15 minutes away, on a small, family farm. The farm has a variety of vegetables all summer long which are great, but what I make a point of going there for are the peaches. There is nothing better than a tree-ripened, just picked, bursting with juice peach. In this recipe, peach slices replace tomato slices in a caprese salad. Its incredibly satisfying and delicious in these final days of Peach Month and Summer!

Peach Caprese Salad

Peach Caprese Salad (inspired by a recipe described on sayyes.com) Serves 4-8

Ingredients:

• 2 – 3 medium fresh peaches
• 8 ounces fresh mozzarella
• 8 fresh basil leaves, chiffonade
• 1/2 cup balsamic vinegar or 1/4 cup balsamic vinegar reduction
• 2 tablespoons whole almonds, chopped

Reduce the 1/2 cup of balsamic vinegar to a 1/4 cup in a small sauce pan over low heat, stirring frequently, about 10 minutes.  Remove it from the heat and set it aside.

Reduce the balsamic vinegar.

Peel and pit the peaches. Cut the halves into circles by cutting the peach vertically from top to bottom. Slice the cheese into the same amount of circles. Chiffonade the basil. Finely chop the almonds.

Layer the mozzarella, peaches & basil on the serving platter.

Starting with a slice of mozzarella, alternately layer the cheese and peach slices on a platter or serving plate. Add the basil, then the almonds on top. Finish off the salad by drizzling the balsamic reduction over it all. Serve immediately.

Add the almonds and balsamic reduction, then serve.

A fitting finale for National Peach Month!  ~Linda

Peach Caprese Salad (inspired by a recipe seen on sayyes.com) Serves 4-8

Ingredients:

• 2 medium fresh peaches
• 8 ounces fresh mozzarella
• 8 fresh basil leaves, chiffonade
• 1/2 cup balsamic vinegar or 1/4 cup balsamic vinegar reduction
• 2 tablespoons whole almonds, chopped

Reduce the 1/2 cup of balsamic vinegar to a 1/4 cup in a small sauce pan over low heat, stirring frequently, about 10 minutes.  Remove it from the heat and set it aside.

Peel and pit the peaches. Cut the halves into circles by cutting the peach vertically from top to bottom. Slice the cheese into the same amount of circles. Chiffonade the basil. Finely chop the almonds. Starting with a slice of mozzarella, alternately layer the cheese and peach slices on a platter or serving plate. Add the basil, then the almonds on top.

Finish off the salad by drizzling the balsamic reduction over it all. Serve immediately.