Peach Caprese Panini

We've all had caprese salads and sandwiches, right? You know, tomato, basil, mozzarella, olive oil and balsamic vinegar. There's a variation of this at one of my favorite restaurants that adds sundried tomatoes and olives and I absolutely love it, but tonight I'm not talking about your standard caprese. Tonight I'm talking about a peach caprese panini. Peaches? That's right- one of summers best fruits in lieu of the tomato. How about adding some prosciutto? Uh huh :) The flavors all come together beautifully, trust me. The salty prosciutto, the sweet peaches and reduced balsamic, the herby basil, the melted mozzarella- they all work together to create this harmony of flavors that ups the ante on caprese. So when you're at the farmers market this summer and happen to see those beautiful ripe peaches and basil, try this recipe and tell me what you think.

Peach Caprese Panini (serves 4)
1 loaf cibatta bread or similar bread sliced thinly
olive oil for brushing
1/2 c. balsamic vinegar
basil leaves
ripe peaches, sliced thinly
1/2 lb thinly sliced prosciutto
12 oz. fresh mozzarella balls
fresh ground pepper

This is a loose recipe- feel free to add more or less of the ingredients to your taste.

Pour balsamic vinegar into a small saucepan and place over medium heat until vinegar reduces by about half and it becomes thick and syrupy. Remove from heat and set aside.
Preheat your panini grill. If you don't have a panini grill, you can use a large skillet heated over medium. When you place your sandwich on the skillet, press down with something heavy, turn over and press again while second side cooks.
Assemble your sandwiches by brushing some of the balsamic syrup over one side of the bread. Place your mozzarella in a layer, then add basil, sliced peaches and prosciutto. Top with second piece of bread and brush lightly on outsides with olive oil. Heat in the panini grill or over a skillet until cheese starts to melt and you get a nice browned crust. Buon Appetito!