peach caprese with mint and pomegranate molasses


  • Two 120g balls of mozzarella (240g/8.5oz total)
  • 3 peaches
  • 2 medium tomatoes
  • Salt, to taste
  • A few sprigs of mint
  • Pomegranate molasses (can substitute balsamic glaze)
  • Ground pistachios


  1. Slice the mozzarella, peaches, and tomatoes, and arrange on a plate. Season to taste.
  2. Sprinkle with the mint leaves and any small tender attached stems (discard any large woody stems).
  3. Season with a pinch of salt. Drizzle with pomegranate molasses, and top with ground pistachios.


To make ahead: You can slice everything and arrange the mozzarella, peaches, and tomatoes on a plate ahead of time, but hold off on the salt, mint, pomegranate molasses, and pistachios until the last minute. An undressed plate can keep like this for up to 6 hours to serve to guests, but even the dressed leftovers will keep super well for a couple days (just maybe not for guests).