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Tomato Peach Caprese with Brown Butter—a fresh, flavorful take on the classic, and just a little unexpected (in the best way). Peaches roasted with honey and thyme, sweet cherry tomatoes—some roasted, some fresh—and creamy mozzarella. Everything gets finished with golden rosemary brown butter for the most delicious salty-sweet finish.
I told you I had more peach recipes coming, and I wasn’t kidding—I can’t stop with the August peaches this season! Anyone else obsessing over them?
Growing up, I loved peaches in savory dishes, especially with honey and fresh thyme. I’d toss perfectly ripe Ohio peaches into big summer salads with my dad’s garden-grown cherry tomatoes and his go-to bottled balsamic dressing. I would crumble blue cheese over the top and add fresh basil. It was simple, fresh, and always so good.
This dish is my grown-up version of that salad. It’s sweet, savory, creamy, and buttery—with just the right amount of effort. Serve it with warm bread, and call it a late-summer hit!
Here are the Details
Ingredients
- cherry tomatoes
- peaches
- salted butter
- honey
- fresh thyme, rosemary, and basil
- chili flakes
- burrata cheese – please make sure this is at room temp and not cold!
- mozzarella cheese – same with the mozzarella!
- shallots
- balsamic vinegar
Steps
Step 1: roast the peaches
Start with the tomatoes and peaches. I like to roast half of the cherry tomatoes with the peaches, butter or olive oil, fresh thyme, and a pinch of salt and pepper.
Roast until the tomatoes burst and the peaches soften slightly—about 15 minutes. This smells amazing while it bakes!
Step 2: prep the cheese
Break the burrata and mozzarella into pieces and arrange them in a shallow salad bowl or on a serving plate.
Let the cheese come to room temperature before serving. It should sit out for 1–2 hours to get perfectly creamy.
Step 3: brown the butter
Melt a couple tablespoons of salted butter in a small skillet over medium heat. Let it cook until it browns and smells nutty and golden. Pull it off the heat and add the shallot, rosemary, and thyme. Let the shallot sizzle in the hot butter.
Stir in peach or white balsamic vinegar, a pinch of salt, pepper, and chili flakes.
Step 4: toss it all together
Spoon the warm roasted peaches and tomatoes over the cheese. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything.
Finish with lots of fresh basil, flaky sea salt, and black pepper.
Serve
Serve with a warm, crusty loaf of ciabatta. Break it apart while it’s hot and steamy—perfect for scooping up every bite.
So delicious. A plate of summer!
Looking for more summer app ideas? Here are a few ideas:
Marinated Mozzarella Melon Skewers
Garlic Parmesan Herb Butter Polenta Fries
Lastly, if you make this Tomato Peach Caprese with Brown Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato Peach Caprese with Brown Butter
Servings: 8
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 450°F.2. Mix half the tomatoes and the peaches in a baking dish with oil/butter, honey, salt, pepper, and thyme. Bake for 15 minutes, until the tomatoes burst.3. Brown the butter. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the vinegar, salt, pepper, and chili flakes.4. Arrange the cheese in a shallow salad bowl. Spoon over the roasted tomatoes, peaches, and any juices left in the dish. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything and add fresh basil. Serve warm with toasted bread.
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