I am not a stranger to caprese or to stacks involving mozzarella, so when this recipe popped up on my Pinterest, I knew I had to make it ASAP. Whether it’s grilling peaches on the grill or adding a sweet fruit to a flatbread, summer is the perfect excuse to enjoy fresh fruit in new and exciting ways. This stack salad is the perfect light meal to enjoy on a hot summer day. Not only are the flavors refreshing, but the pan fried mozzarella will satisfy any deep fried cravings and leave you wanting more!
1 nectarine, sliced into rounds
6 large basil leaves
4 thick round slices mozzarella
1/2 cup panko bread crumbs
1/8 cup flour
1/6 cup parmesan cheese, grated
1 eggs, beaten
1/4 teaspoon pepper
1/4 teaspoon cayenne
Trader Joe’s balsamic glaze
In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the egg. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Set aside, but keep warm.
Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
From Half Baked Harvest.