Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I am so tired. Today, for my [awesome] day job, I went to camp. I hiked in the Columbia River Gorge and shot photos all day. And then I did this:
It was my first-ever time on a climbing wall, and I have to say… that was totally fun. I need to do that again soon. Instagram didn’t do it justice. The darned square crop totally took away from how high the wall is.
It was a long, fun day, and Dave had dinner waiting for me when I got home. I am so thankful for him. And now I am exhausted. So today we’re doing a really simple recipe.
This peach caprese salad is from last weekend. Every time we go to the store, peaches are a great price, and we can’t resist buying more. This weekend we had very few groceries on hand (until we went to the store), but what we did have was more peaches and a quarter pound of fresh mozzarella leftover from a few days before.
That seemed like a match made in heaven to me. So we stacked them up with some tomato and basil for a delicious peach caprese salad.
Here’s what you need:
Peaches, sliced all the way through into flat circles (yes, you won’t be able to use the part where the stone is. You’ll just have to eat it! Sorry)
Sliced FRESH mozzarella
Sliced tomatoes (we used Roma)
Fresh basil leaves
High-quality olive oil
Salt and pepper
Prepare peaches, mozzarella and tomatoes by slicing into similarly-shaped rounds. Stack, alternating colors and adding in basil leaves. Drizzle with olive oil and balsamic, and top with salt and pepper.