Diane, A Broad
September 11, 2013

Paris at Home: Smoked Mozzarella, Peach, Balsamic from Frenchie

Paris at Home: Smoked Mozzarella, Peach, Basil from Frenchie by Diane, A Broad (dianeabroad.com)

As you may have surmised, I went to a lot of restaurants while I was in Paris. Something I might have failed to mention is that, on occasion, I bought the cookbooks from those restaurants.

Paris at Home: Smoked Mozzarella, Peach, Basil from Frenchie by Diane, A Broad (dianeabroad.com)

Now that I’ve been back in LA for several weeks, I’ve gotten over the fun of eating everything that I missed while I was abroad (In-n-Out! hoppy beer!) and am now starting to miss my favorite restaurants in Paris.  So I thought, why not try to reproduce some of these dishes at home?

Paris at Home: Smoked Mozzarella, Peach, Basil from Frenchie by Diane, A Broad (dianeabroad.com)

Let’s start with a simple one from Frenchie. A play on the traditional caprese, this salad replaces tomatoes with roughly-torn ripe summer peaches and counterpoints them with savory, smoky mozzarella.

Paris at Home: Smoked Mozzarella, Peach, Basil from Frenchie by Diane, A Broad (dianeabroad.com)

Then? You drizzle on lots of the good stuff.

Paris at Home: Smoked Mozzarella, Peach, Balsamic from Frenchie

2 servings

Paris at Home: Smoked Mozzarella, Peach, Balsamic from Frenchie

Ingredients

  • 1 8oz ball smoked mozzarella
  • 2 yellow peaches, very ripe
  • 6-8 large basil leaves, roughly torn
  • finishing salt (such as fleur de sel)
  • extra virgin olive oil
  • cracked black pepper
  • balsamic vinegar or balsamic reduction

Directions

  1. Tear the peaches in half with your hands and remove the pits. Tear the peaches into irregular pieces and place into a bowl. Add the torn basil leaves, a pinch of salt, and a drizzle of olive oil. Mix well.
  2. In a serving bowl, roughly tear the smoked mozzarella into irregular pieces and season with salt and pepper. Add a drizzle of olive oil.
  3. Arrange the peach and basil mixture over and around the mozzarella. Finish with a few drizzles of good balsamic vinegar or balsamic reduction and a bit more olive oil if you like.

Notes

http://www.dianeabroad.com/2013/09/paris-at-home-smoked-mozzarella-peach-balsamic-from-frenchie/

Paris at Home: Smoked Mozzarella, Peach, Basil from Frenchie by Diane, A Broad (dianeabroad.com)

 Music to cook by: New York, I Love You But You’re Bringing Me Down [LCD Soundsystem // Sound of Silver]

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  • http://apresnewyork.wordpress.com/ Après New York

    Looks delicious! I wish the weather was warm enough so I could make this right now. It’s a grilled cheese and tomato kind of day here today.

    • http://dianeabroad.com/ Diane, A Broad

      Thanks! Yes, I’ve seen the weather reports from Paris this week… womp womp.

  • http://dequelleplaneteestu.com/ Meg

    DARLIN’, this looks fantastic. And double hooray for hoppy beer! Enjoy LA, and come back to Paris soon.

    • http://dianeabroad.com/ Diane, A Broad

      Thanks Meg! I’ll be in Paris during the third week of September to do some photography work. We should absolutely meet up!