No-Cook Peach Caprese Protein Breakfast Plates

Serves 4 · 15 min prep

Ingredients

• 3 ripe peaches
• 8 oz fresh mozzarella balls
• 1 pint heirloom cherry tomatoes
• 4 oz prosciutto
• 1 cup fresh basil leaves
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1 tbsp honey
• 1/4 cup toasted pine nuts
• 1 tsp flaky sea salt
• 1/2 tsp black pepper
• 8 slices crusty bread or seeded crackers
• 1/2 cup fresh ricotta

Instructions

1. 1Choose peaches that yield slightly to gentle pressure and smell fragrant. Halve, pit, and cut them into thick wedges; keep the skin on for color and fiber.
2. 2Halve the heirloom cherry tomatoes and drain the mozzarella if packed in water; pat the cheese dry and tear larger balls into bite-size pieces.
3. 3On a large platter or four individual plates, arrange small piles of peach wedges, tomato halves, and torn mozzarella so colors alternate.
4. 4Fold or loosely drape the prosciutto slices beside the fruit and cheese. Spoon small dollops of fresh ricotta in the remaining gaps.
5. 5Tuck whole basil leaves throughout the arrangement so every bite can catch some herb. Scatter toasted pine nuts over everything for crunch.
6. 6Drizzle the olive oil evenly, then zigzag the balsamic glaze and honey across the plate. Season generously with flaky sea salt and several grinds of black pepper.
7. 7Toast or warm the bread if desired, or simply set out seeded crackers alongside for scooping. The entire plate stays completely no-cook.
8. 8Serve immediately while the peaches are cool and the mozzarella is still soft. Encourage diners to build each bite with fruit, cheese, prosciutto, and a cracker.