Caprese with Peaches

Serves 4 as an appetizer

8-ounce ball of fresh mozzarella

1 medium-large or 2 small peaches with give

8 fresh basil leaves

Extra-virgin olive oil

Kosher salt, pepper

Cut mozzarella into 8 slices, each about 1/4-inch thick. Peel, halve and pit the peach(es); cut into 1/4-inch thick slices. On a serving plate, arrange the cheese, basil and peaches, alternating colors. Drizzle with olive oil; sprinkle with salt and pepper.

Variations: Add slices of vine-ripened tomatoes and drizzle with balsamic vinegar, as well as oil. For sandwiches, layer mozzarella, peaches, basil and prosciutto on sliced ciabatta.

-- Marcy, Nikiko and David Masumoto, "The Perfect Peach" (Ten Speed Press, $22, 176 pages)