While the siren call of apples and pumpkins is getting harder to resist, I’m holding out because my local market is still selling local peaches. This weekend has been just beautiful with temperatures reaching 28°C (that would be 82°F for all my American friends).
A classic Caprese contains tomatoes, fresh mozzarella and basil. This is my twist on it replacing the tomatoes with fresh peaches. I piled it all onto a Ciabatta loaf and put it in the panini press. I always forget about my panini press. It lives in a cupboard above the fridge, that I can only access with a little stepladder. But really, is there anything more glorious than a pressed sandwich. That crunch on the crust gives way to creamy melty cheese, sweet peaches and tangy basil. The basil we planted at the cottage is still plentiful and verdant.
Watch this video to see how it all comes together.
The smear of pesto really amps up the basil flavour profile. You wouldn’t normally think of pairing peaches and basil, but they are such complementary friends. If you don’t have a panini press, just put the sandwich in a frying pan, cover it with a small plate and weight the whole thing down with a heavy can (like a 28 ounce tin of tomatoes). Or you can cover a brick in foil and use that as a weight right on the sandwich.
I used a ciabatta loaf, but focaccia would also be a great choice. Don’t rush into autumn. Enjoy these last few days of summer.
Click here to print recipe for Peach Caprese Panini.
