8ozFresh Salted Mozzarella Boccancini or Cilieginedrained, cut in half
5Basil Leavestorn or cut into ribbons (chiffonade)
1/2tspFlaky Sea salt
1/4tspGround Black Pepper
Heat a small frying pan over medium heat. Add the almonds and toast for 2 - 3 minutes, stirring constantly. When cooked, the almonds will be slightly golden in color and fragrant. When done, immediately move the almonds into a small bowl and set aside. This will stop the cooking.
Place the peaches and mozzarella in a large mixing bowl. Drizzle the balsamic vinegar and olive oil over and add the flaky sea salt and pepper. Toss to combine. Add the almonds and basil and gently toss. Serve and enjoy! Good luck sharing this dish and not eating it all yourself.