Working in a busy restaurant is sort of like going on a diet. It’s strange.
You top plates with special food… food that you’ve made partially out of nightly work routine, and partially out of deep care and love. Food is hustled out to tables and enjoy amongst conversation, wine, and candle light… and then on to the next order, and the next order, and the next order, and the order after that.
Strangely… you rarely get to eat the food you make night after night. You rarely get to eat anything at all during a frenzied service. Ok, actually you sometimes get to eat… but it’s usually sometime after midnight standing in the walk-in cooler.
I worked in a restaurant that served the most beautiful fresh peach and summer tomato salad with a giant ball of mozzarella and a generous drizzle of balsamic vinegar. These salads were bonkers popular and just flew out of the kitchen. For some reason it never dawned on me to make this treat in my own kitchen… it always just existed in the restaurant kitchen during service hours.
Welp! Not anymore…!
This salad starts with some summer staples: fresh peaches, tomatoes, and basil. I treated myself to some fresh mozzarella balls, and a baguette… and I’m off!
Bread is toasted in butter, peaches and tomatoes are sliced, and mozzarella is sliced too!
Coarse sea salt and fresh ground black pepper are essential. Basil and balsamic vinegar are perfect compliments.
All of the sliced bits are stacked atop buttery toasted bread.
Super simple and seriously impressive.
Did you know that tomatoes can totally be friends with peaches? They’re so lovely together. Sweet, a hint of savory, and it all comes together with balsamic vinegar. This dish is the epitome of summer. It seems best enjoyed with your fingers… no fork, knife, or fancy restaurant necessary.
Peach Tomato and Mozzarella Crostini
Baguette sliced and toasted in olive or butter
Fresh, ripe peaches, sliced thin
Fresh, summer tomatoes, sliced thin
Fresh mozzarella, removed from water and sliced
Fresh basil, sliced into thin ribbons
Coarse salt and freshly cracked pepper
Place toasted baguette slices on a serving tray. Top with a slice of peach, a slice of tomato, a slice of mozzarella, and a second slice of peach. Sprinkle generously with salt and pepper. Top with basil ribbons and drizzle with balsamic vinegar. Serve immediately.
Connie Cooked, or at least thought about it!
Made a little plate of these and paired them with fresh melon and blistered shishito peppers with a garlic aioli for a light summertime Sunday supper…delicious!