Michaele Frampton of Frampton Construction lives in Mount Pleasant and loves to cook for her family and friends. She considers cooking her love language. With summer tomatoes on their way, Michaele shares a recipe using summer’s best fruits: tomatoes and peaches.
PROSCIUTTO PEACH CAPRESE WITH FRESH BASIL
• 4 ready-to-eat peaches
(peeled and cut into slices)
• 4 medium-sized red tomatoes
(sliced ¼-inch thick)
• 1 16-ounce log of sliced fresh mozzarella
• 3 ounces prosciutto pulled into strips
• 1 tablespoon chopped fresh basil
(plus whole leaves for finishing)
VINAIGRETTE
• ¼ cup quality olive oil
• 2 tablespoons champagne vinegar
(white balsamic works well too)
• 2 teaspoons honey
• Salt and pepper to taste
Mix well until fully combined.
INSTRUCTIONS:
Arrange sliced peaches, tomatoes and mozzarella on a rimmed dish. Top with torn prosciutto. Sprinkle chopped basil over top. Pour vinaigrette over the dish and refrigerate a couple hours before serving. Finish with a few whole basil leaves if you have them. Enjoy!
By Katie Finch