Tomato, Peach, Basil Caprese with Pistachio Feta

Tomato, Peach, Basil Caprese with Pistachio Feta

Tomato, Peach, Basil Caprese with Pistachio Feta
 
Author:
Yields: 6
Ingredients
  • INGREDIENTS FOR PEACH, BASIL, CAPRESE:
  • 3 ripe heirloom tomatoes, cut into ½ inches rounds
  • 2 ripe peaches, cut into ½ inch rounds
  • 10 or so fresh basil leaves torn in half lengthwise
  • ¼ cup olive oil
  • ¼ champagne or balsamic vinegar
  • two pinches of salt and pepper (1/4 tsp. each)
  • INGREDIENTS FOR PISTACHIO FETA:
  • 1 cup whole pistachios (or raw almonds)
  • ¼ c. lemon juice
  • 3 Tbsp. olive oil
  • 1 small clove garlic
  • ½ -3/4 tsp. sea salt
Instructions
  1. Whisk together oil, vinegar, salt, & pepper.
  2. Alternate slices of tomato, peach and basil leaves and fan them out across a platter in an artful way.
  3. Top liberally with dressing and sprinkle with the pistachio feta. Enjoy chilled.
  4. ---------------------------------------------------------------------------------------------
  5. In a food processor or blender, process the ingredients for pistachio feta until evenly mixed and smooth.
  6. You can enjoy the feta raw or follow these instructions for a more crumbly feta:
  7. Preheat oven to 300F. Lightly oil or line a baking sheet. Spread the “feta” mixture into a flat ½ inch layer in any desired shape you like (square, rectangle, circle).
  8. Bake for approximately 45 minutes or until the top is a little stiff and dry. Serve warm sprinkled overtop a salad or cool and chill for topping at a later time.
  9. “Feta” keeps well in the fridge for up to 2 weeks, and freezes nicely as well.

 

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