Peach Caprese salad with basil oil

Step 1/ 3

• 10 g basil

• sieve
• 2 large bowls

To make the basil oil, prepare two large bowls, one filled with boiling water and another with iced water. Pluck basil leaves from stems and place in a sieve. Plunge the sieve into the boiling water for to blanch the basil leaves, then quickly remove from boiling water and plunge into iced water to cool. Remove and dry.

Step 2/ 3

• 30 ml olive oil

• immersion blender
• sieve
• liquid measuring cup

Add blanched basil leaves and olive oil into a liquid measuring cup and pulse until smooth with an immersion blender. Season with salt and pepper and strain the oil through a clean sieve so you are left with the bright green basil oil.

Step 3/ 3

• 1½ peaches
• 125 g buffalo mozzarella cheese
• fleur de sel
• pepper
• basil for garnish

• cutting board
• knife

Core and slice peaches and transfer to a serving dish. Tear mozzarella into pieces and arrange around the peaches. Drizzle with the basil oil, season with fleur de sel and pepper, and garnish fresh basil leaves. Enjoy!

Enjoy your meal!