A fresh way to enjoy classic caprese, with juicy peaches, soft mozzarella, balsamic reduction, and fresh basil. Makes for an easy party appetizer!

Page has affiliate links. Read the disclosure policy.

About Peach Caprese

Did you know that we’re knee deep in peach season?

I certainly wasn’t aware, but the avalanche of amazing peach recipes in my Pinterest feed helped tip me off.

We’re being invaded by all things peach, and I’m pretty sure I’m okay with it.

I’ve talked a lot lately about being anxious for the fall months – and don’t get me wrong, I’m totally ready to welcome all things pumpkin with open arms – but even still, it wouldn’t be right not to take a little time to appreciate what’s great about summer before it’s gone.

Now that we’re in August, I’m sure there are plenty of others trying to grasp the last few straws of summer, especially since I nearly had to take someone out in Sprouts in order to secure the last few peaches they had in stock.

I clearly went home the victor in that face off, but word to the wise:

You need to be fast when a food blogger on a mission is around!

With the peaches secured, I knew exactly what I wanted to do with them, mainly because I wanted them right then and didn’t want to waste precious minutes cooking:

Serve those peaches up caprese style!

Because if peaches are the fruit of late summer then mozzarella and balsamic glaze are… oh, just the best combo ever. Period.

All. Year. Long.

But then again, caprese does pretty well with just about anything that grows in the warmer months, so I suppose that does award them some summer street cred.

The next time we host company at our house, I’ll definitely be making these again.

They’re the perfect combination of sweet (peaches), savory (mozzarella), and slightly sour (balsamic).

Great for snacking on while sitting outside in the fading summer light.

So what about you? How do you like to eat your peaches?

Tell me about it in the comments!

