Fruit caprese is a summer delight | Food-and-cooking

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Serve the bread slices on the side, cut into large croutes, if desired, and mop as you go. You can add a handful of toasted walnuts to the bread plate if you want. This loose recipe/idea requires simply layering the ingredients on a large platter or on individual plates; separate […]

Serve the bread slices on the side, cut into large croutes, if desired, and mop as you go. You can add a handful of toasted walnuts to the bread plate if you want. This loose recipe/idea requires simply layering the ingredients on a large platter or on individual plates; separate plates might be a good idea due to the pandemic.

Fruit Caprese Salad

Serving size and ingredient amounts vary

First layer: sliced fresh mozzarella in a single layer.

Second layer: slices and pieces of peaches, nectarines, pluots, whole red or blue berries, halved pitted cherries, and figs.

Third layer: a generous drizzle of olive oil.

Fourth layer: random drops of excellent (real Italian) balsamic.

Fifth layer: torn basil leaves.

1. Once you have layered all the ingredients on individual plates, top with salt and pepper. No mixing or tossing necessary!

2. Serve the toasted bread on the side and enjoy.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

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