Paris at Home: Smoked Mozzarella, Peach, Balsamic from Frenchie
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.
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?
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.
Then? You drizzle on lots of the good stuff.
- 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
- 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.
- In a serving bowl, roughly tear the smoked mozzarella into irregular pieces and season with salt and pepper. Add a drizzle of olive oil.
- 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.
Adapted from La cuisine du Frenchie at home