Hello! My name is Laura and I write a blog called Sprint 2 the Table.
Sprint 2 the Table is a collection of recipes, food adventures, races, strength training, and general pontification.
Why the name?
I live my live from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. At bedtime some people count sheep, some people have lull-a-byes… I fall asleep at night thinking about what I’m going to eat for breakfast. It’s a sickness, I know. Oh yeah, I also run.
When Matt asked me to write a guest post I immediately knew it would have to involve the delicacy that brought us together: cheese. We have entire Twitter conversations surrounding "must try" cheeses. Sheep, cow, goat… doesn’t matter. I once tweeted to Matt that no cheese is really BAD. (That may have been an exaggeration, but you get the idea.)
Most of my favorite eats involve sweet and salty combos. This can mean anything from chocolate sea salt cookies to watermelon cotija salad.
Today it meant Peach Caprese. Cheese in honor of Matt, peaches to represent my Peach State!
A traditional caprese salad consists of tomatoes, basil, olive oil, salt, pepper and Mozzarella di Bufala. Mozzarella di Bufala is a Southern Italian cheese made from buffalo’s milk. It is formed in layers; the final product oval in shape. Bufala mozzarella is creamier that cow’s milk. It has a hint of tang, but is primarily mild with a hint of saltiness. The fresher the mozzarella is, the more elasticity it has.
My take on the traditional caprese adds a sweet element to compliment the milky, salty mozzarella. You could also drizzle a balsamic reduction over the top; however, balsamic doesn’t photograph well and I need all the help I can get in the food-styling department.
Peach Caprese Salad
- 1 medium ball of Mozzarella di Bufala
- 1 large peach
- 1/4 cup fresh basil
- 1 tsp high-quality olive oil
- Salt and pepper, to taste
- Slice mozzarella into 1/4 inch rounds. Peel peaches and slice those into similar sized rounds. Chiffonade (chiffonade = stack basil in a small pile and roll into a cigar-like shape then slice into ribbons) the basil using a sharp knife (a clean cut helps prevent the leaves from darkening).
- Layer the mozzarella and peach slices on a plate and sprinkle the basil over the top. Finish with a drizzle of olive oil and salt and pepper, to taste.
Enjoy your sweet and salty Southern-Italian dish as a appetizer or a complement to grilled chicken breast, tofu, mild fish, etc.
Big thank you to Matt for asking me to be a guest here!