Caramelized peaches take a starring role in this caprese, accompanied by thin-sliced prosciutto, crisp arugula and, of course, plenty of fresh mozzarella. 

Preparation

Cut peaches in half. Remove the pits and cut each half into quarters. Heat 1 tablespoon of olive oil in a non-stick sauté pan on medium-high heat. Add peaches and caramelize on both sides. Remove and cool to room temperature.

Reduce balsamic vinegar by half in a small sauce pot, then let cool to room temperature. Slice the mozzarella in half and then cut each half into thin wedges.

Spread arugula in an even layer on a serving platter. Arrange peaches and mozzarella slices on top of the arugula and then add the prosciutto. Season with salt and black pepper, to taste.

Whisk remaining olive oil into the reduced balsamic vinegar until thick. Drizzle oil and vinegar mixture over the caprese before serving.