Tri-Colored Caprese Salad on Toast with Peach-Balsamic Vinegar

June 17, 2010

Author Notes: When tomatoes are fresh and the weather is hot, this slight twist on a old favorite hits the spot. You just can't beat the peach-balsamic, and the presentation is as impressive as it is simple.belevy

Serves: 12


  • 1 red vine-ripe tomato
  • 1 yellow vine-ripe tomato
  • 1 orange vine-ripe tomato
  • 1 large ball of fresh mozzarella
  • 12 large fresh basil leaves
  • 12 splashes peach-balsamic vinegar
  • 1 baguette
In This Recipe


  1. Preheat oven to 400 degrees.
  2. Wash tomatoes and basil leaves, and pat dry.
  3. Cut each tomato into 4 equal slices.
  4. Cut the ball of mozzarella into 12 equal slices.
  5. Cut 12 medallion slices off the baguette so that each slice is about 1/2" thick and about 3 inches wide.
  6. Toast baguette slices in the hot oven for about 5 minutes or until slightly browned.
  7. Top each baguette slice with a slice of tomato, a basil leaf and a slice of mozzarella, in that order so that the mozzarella is on top.
  8. Arrange the adorned baguette slices into rows of each color, and drizzle peach-balsamic vinegar on top of each.
  9. Serve immediately.

More Great Recipes:
Salad|Toast|Italian|Peach|Vegetable|Vinegar|Cheese|Mozzarella|Make Ahead|Serves a Crowd|Summer|Vegetarian

Reviews (4) Questions (0)

4 Reviews

eddie123 June 18, 2010
This one is fantastic. Original or not, the peach-balsamic (found at Whole Foods, no less) really adds a nice finish with the mozz. We served these at a party earlier today, and everyone loved them. Well done!
thelastcourse June 18, 2010
Really original????? NOT
Amanda H. June 19, 2010
As I have noted previously, your negative comments are not in the spirit of our site. We encourage discourse but it must be civil and constructive. Your comment is neither.<br />
thelastcourse June 18, 2010
How original.....reallly!!!!!