Prep time 10 min.


2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches, drained

8 oz. tub small fresh mozzarella balls (Ciliegine), drained well

1 to 2 Tbsp. extra virgin olive oil 

Sea salt and freshly cracked black pepper, to taste

1/3 cup packed fresh basil leaves, torn or coarsely chopped

1 cup baby arugula


  1. Arrange peach slices and mozzarella casually on a platter or among 4 individual salad plates.

  2. Drizzle lightly with olive oil and sprinkle with salt and pepper. 

  3. Top evenly with basil and arugula and serve immediately.

NOTE: Recipe may be doubled.

TIP: To serve as a bruschetta topping, dice the peaches and mozzarella and chop the basil. Omit the arugula.  Toss with olive oil, salt and pepper and spoon onto garlic-rubbed toasted baguette slices.

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