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Peach and Mozzarella Skewers with Basil and Lime

goop

A riff on caprese—we think the peach-and-mozzarella combo might be even better than the original.

Makes 24

1 8-ounce container bocconcini (mini mozzarella balls)

4 tablespoons olive oil, plus extra for garnish

finely grated zest of 1 lime

1 ripe peach

24 small leaves basil, or larger leaves torn into bite-size pieces

24 toothpicks or small skewers

Aleppo pepper

sea salt

1. Drain the mozzarella balls and toss with olive oil, lime zest, and a pinch of salt.

2. Cut the peach in half, remove the pit, then cut each half into 4 slices, and each slice into 3 pieces. You should have 24 total.

3. Thread each toothpick with 1 mozzarella ball, 1 basil leaf, and 1 piece of peach.

4. Arrange on a platter, drizzle with a little extra olive oil, and garnish with a pinch of Aleppo pepper and coarse salt.

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