Peach & Mozzarella Skewers with Basil & Lime
A riff on caprese, we think the peach and mozzarella combo might be even better than the original.
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 basil leaves, or larger leaves torn into bite size pieces
24 toothpicks or small skewers
1. Drain mozzarella balls and toss with olive oil, lime zest, and a pinch of salt.
2. Cut 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 one 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.