Tomato Peach Caprese with Brown Butter Recipe

Introduction

This Tomato Peach Caprese with Brown Butter is a delightful twist on the classic Italian salad. Combining roasted tomatoes and sweet peaches with creamy burrata and fresh mozzarella, it’s elevated by a rich, fragrant brown butter dressing that will impress any guest.

Ingredients

• 3 cups cherry tomatoes, halved if large
• 2-3 peaches, sliced into wedges
• Olive oil or butter (for roasting)
• 3 tablespoons honey
• 1-2 tablespoons fresh thyme leaves
• Salt, black pepper, chili flakes (to taste)
• 8 ounces burrata cheese, at room temperature
• 8 ounces fresh mozzarella, at room temperature
• 1 cup fresh basil
• 6 tablespoons salted butter
• 1 shallot, chopped
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh thyme leaves
• 1/4 cup peach or white balsamic vinegar

Instructions

1. Step 1: Preheat your oven to 450°F (230°C).
2. Step 2: In a baking dish, combine half of the cherry tomatoes and all the peach wedges. Drizzle with olive oil or butter, add honey, salt, pepper, and fresh thyme leaves. Toss gently to coat.
3. Step 3: Roast the mixture in the oven for about 15 minutes, until the tomatoes begin to burst and release their juices.
4. Step 4: While the fruit roasts, melt the salted butter in a skillet over medium heat. Cook until it turns golden brown and smells nutty, about 5 minutes.
5. Step 5: Remove the skillet from heat. Stir in the chopped shallot, rosemary, and thyme, allowing the shallots to sizzle gently in the hot butter.
6. Step 6: Whisk in the peach or white balsamic vinegar, and season with salt, black pepper, and chili flakes to taste.
7. Step 7: Arrange the burrata and fresh mozzarella cheeses in a shallow salad bowl or platter.
8. Step 8: Spoon the roasted tomatoes and peaches along with their juices over the cheeses.
9. Step 9: Add the remaining fresh cherry tomatoes on top, then drizzle everything generously with the browned butter sauce.
10. Step 10: Scatter fresh basil leaves over the salad. Serve immediately while warm, ideally with toasted bread for dipping.

Tips & Variations

• For a vegan version, swap the butter for olive oil and omit the cheeses, adding avocado slices instead for creaminess.
• If peaches aren’t in season, nectarines or apricots make excellent substitutes.
• Use fresh herbs generously; they add brightness and depth to the dish.
• Toast your bread with a little garlic for extra flavor when serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The fresh cheeses may change texture when chilled, so consume soon for best flavor. Reheat gently in a warm oven or serve at room temperature. Avoid microwaving to preserve the texture of the cheeses and roasted fruit.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the brown butter sauce in advance?

Yes, you can make the brown butter sauce up to a day ahead. Store it in the fridge and warm gently before serving to bring back its liquid state and aroma.

What type of bread pairs best with this salad?

Crusty breads like a baguette or ciabatta work wonderfully, especially when toasted. They are perfect for soaking up the flavorful browned butter and juices from the roasted fruits and tomatoes.

Tomato Peach Caprese with Brown Butter Recipe

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★★★★★

4.8 from 110 reviews

• Author: Ben
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and unique twist on classic Caprese salad, combining roasted cherry tomatoes and juicy peaches with creamy burrata and fresh mozzarella. Enhanced with a rich brown butter sauce infused with shallots, fresh herbs, and a touch of peach balsamic vinegar, this warm salad offers a perfect balance of sweet, savory, and tangy flavors, ideal for a sophisticated appetizer or light meal.

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Ingredients

Scale 1x2x3x

Roasted Tomatoes and Peaches

• 3 cups cherry tomatoes, halved if large
• 2–3 peaches, sliced into wedges
• Olive oil or butter (for tossing)
• 3 tablespoons honey
• Salt, to taste
• Black pepper, to taste
• 1–2 tablespoons fresh thyme leaves

Cheeses and Garnishes

• 8 ounces burrata cheese, at room temperature
• 8 ounces fresh mozzarella, at room temperature
• 1 cup fresh basil leaves

Brown Butter Sauce

• 6 tablespoons salted butter
• 1 shallot, chopped
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh thyme leaves
• 1/4 cup peach or white balsamic vinegar
• Salt, to taste
• Black pepper, to taste
• Chili flakes, to taste

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Instructions

1. Preheat and Prepare Fruits: Preheat your oven to 450°F (230°C). In a baking dish, combine half of the cherry tomatoes and all the peach wedges with a drizzle of olive oil or butter, the honey, salt, black pepper, and fresh thyme leaves. Toss gently to coat everything evenly.
2. Roast the Fruits: Place the baking dish in the preheated oven and roast for 15 minutes or until the tomatoes have burst slightly and the peaches are softened and caramelized. This roasting intensifies the natural sweetness and melds the flavors beautifully.
3. Brown the Butter: While the fruits roast, place the salted butter in a skillet over medium heat. Cook the butter for about 5 minutes, stirring frequently, until it turns a golden brown color and emits a nutty aroma. Be careful not to burn it.
4. Infuse the Brown Butter: Remove the skillet from the heat and immediately add the chopped shallot, fresh rosemary, and thyme leaves. The residual heat will gently sizzle the shallots, releasing their flavor into the butter. Whisk in the peach or white balsamic vinegar along with salt, black pepper, and chili flakes to taste.
5. Assemble the Salad: In a shallow salad bowl, arrange the room temperature burrata and fresh mozzarella. Spoon the roasted tomatoes and peaches, including any juices from the baking dish, over the cheese. Add the remaining fresh cherry tomatoes for contrast and freshness.
6. Dress and Serve: Pour the warm brown butter sauce over the entire salad, then scatter fresh basil leaves on top. Serve immediately, ideally with toasted bread on the side to soak up the delicious sauce.

Notes

• Use peaches that are ripe but firm for best roasting results.
• Room temperature cheese ensures the best texture and flavor.
• Adjust chili flakes according to your heat preference.
• Serve this salad warm to enjoy the contrast between the creamy cheeses and the roasted fruits.
• To make this dish vegetarian, confirm that the cheeses used are free from animal rennet.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Italian-inspired

Keywords: Tomato Peach Caprese, Brown Butter Sauce, Burrata Salad, Roasted Tomatoes, Peach Salad, Summer Salad, Italian Salad, Fresh Mozzarella, Peach Balsamic, Easy Appetizer