Nectarine Caprese with Honey Balsamic Reduction

One of my favorite things about summer is Caprese. I absolutely love the combination of summer tomatoes, fresh mozzarella, and basil. When I found this version on The Curvy Carrot, I had to try it. The nectarines work wonderfully with the mozzarella and basil. Drizzle with some Honey Balsamic Reduction and it becomes perfect.

Don’t go to far away as the balsamic vinegar is reducing. You want it thick enough to hold its shape when drizzling, but you don’t want to forget about it and end up with a burnt mess.

I haven’t tried this yet, but have it pinned for next time I get nectarines. Half Baked Harvest takes Nectarine Caprese a step further by breading and frying the mozzarella slices before stacking. Just wow.

Nectarine Caprese with Honey Balsamic Reduction
Adapted from The Curvy Carrot
2-3 servings

Honey Balsamic Reduction:
1/4 cup balsamic vinegar
1 tablespoon honey
Caprese:
3 ripe nectarines
4 ounces fresh mozzarella
1 sprig fresh basil
sea salt to taste

In a small saucepan, whisk together balsamic vinegar and honey over medium heat. Once it comes to a boil, reduce heat to a simmer and cook, stirring occasionally, until the liquid has reduced by half. Once thick enough to coat a spoon and hold its shape when drizzled, remove from heat.

Pit and slice the nectarines about 1/4 inch thick. Slice the mozzarella about 1/4 inch thick. Alternate stacking the caprese: nectarine, mozzarella, nectarine, mozzarella, nectarine, mozzarella. Drizzle with the prepared balsamic reduction. Top with whole or sliced basil leaves. Sprinkle with salt and serve immediately.