Peach Caprese Stacks with Honey Bourbon Balsamic Reduction

a person pouring liquid from a pitcher onto a stack of peach and goat cheese stacks.

Peach Caprese Stacks with Honey Bourbon Balsamic Reduction

Course: Appetizer, appetizer or main course

Cuisine: American, Greek

Prep Time: 15

Total Time: 15

Servings:

Calories: 883kcal

Author: Becky Hardin

Summer was made for these Peach Caprese Stacks. I'm holding onto Summer as long as possible with these healthy Peach Caprese Stacks with Honey Bourbon Balsamic Reduction! Salad just got a makeover!

Print Recipe

Ingredients

2 peaches pitted and sliced (I sliced into tomato like slices, but any style will work:)
6 slices whole milk mozzarella
6 large leaves fresh basil
1 cup balsamic vinegar
1/2 cup bourbon or honey bourbon such as Wild Turkey American Honey
2 tablespoons honey if not using the honey bourbon
1/2 cup sugar
1 tablespoon olive oil

Instructions

In a small sauce pan, bring the balsamic, sugar, and bourbon to a boil (plus honey if not using the honey bourbon). Reduce to a simmer and allow to simmer until reduced by half. It will become a syrupy consistency. Simmer for at least 15 minutes.
While balsamic is reducing, heat olive oil in a large skillet. Add peaches and cook on each side until extra tender and juicy; about 5 minutes. Set aside.
To assemble your stacks, start with a peach slice, then mozzarella, the basil. Repeat three times.
Top with the Honey Bourbon Balsamic Reduction.
Enjoy!

Nutrition