Name: Tomato Peach Caprese with Brown Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 3 cups cherry tomatoes, halved if large; 2-3 peaches, sliced into wedges; Olive oil or butter for roasting; 3 tablespoons honey; 1-2 tablespoons fresh thyme leaves; Salt, black pepper, chili flakes to taste; 8 ounces burrata cheese, at room temperature; 8 ounces fresh mozzarella, at room temperature; 1 cup fresh basil; 6 tablespoons salted butter; 1 shallot, chopped; 1 tablespoon fresh chopped rosemary; 1 tablespoon fresh thyme leaves; 1/4 cup peach or white balsamic vinegar

Jump to Recipe· 4.5 from 43 reviews

I’m so excited to share this Tomato Peach Caprese with Brown Butter Recipe with you because it’s one of those delightful flavor mashups that feels both fresh and indulgent at the same time. The sweet peaches and juicy cherry tomatoes come alive with a hint of honey and herbs, then get an incredible upgrade from the nutty, aromatic brown butter. Honestly, it’s a salad that feels like a celebration in every bite.

This recipe works perfectly whenever you want to impress with something fresh but a little unexpected—summer gatherings, brunches, or simply when you’re craving a Caprese with a juicy, fruity twist. Plus, the rich brown butter ties everything together in a way you wouldn’t think possible until you try it. Trust me, once you make this Tomato Peach Caprese with Brown Butter Recipe, it’ll become a new favorite go-to!

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Why This Recipe Works

Seasonal Flavor Harmony: The natural sweetness of ripe peaches and cherry tomatoes shine beautifully together.
Rich Brown Butter: Adds a nutty, aromatic depth that elevates this Caprese beyond the classic.
Fresh Herbs & Honey: Bring layers of brightness and subtle complexity without overpowering.
Simple Prep, Impressive Results: Just 25 minutes from start to finish – perfect for weeknights or last-minute guests.

The image shows a close-up of a dish with roasted cherry tomatoes still on their green stems and several slices of grilled peaches. The tomatoes are vibrant red with wrinkled skin, giving a juicy and soft texture. The peach slices are a bright yellow-orange with dark red grill marks on the top, packed closely in the middle and edges of the white dish, with a few sprigs of fresh green thyme placed on top of some peach slices. The whole setup lies on a white marbled surface, with a warm, natural light highlighting the colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Tomato Peach Caprese with Brown Butter Recipe is carefully chosen to balance sweetness, creaminess, and savory notes. Here are some tips to get the best from your shopping and prep.

Cherry tomatoes: Look for firm, glossy tomatoes with vibrant color; halving the larger ones helps release their juices while roasting.
Peaches: Use ripe but slightly firm peaches so they don’t turn mushy in the oven—fresh is key for that juicy burst.
Butter: Salted butter works best here to build flavor, especially for browning into that rich sauce.
Honey: Adds natural sweetness and helps with caramelization; local or wildflower honey makes great choices.
Fresh thyme leaves: Their earthy aroma pairs perfectly with peaches and tomatoes, so don’t skip this herb.
Burrata cheese: Creamy and luscious, burrata melts gently into the warm roasted fruits – if unavailable, fresh mozzarella is also good.
Fresh mozzarella: For lightness and texture contrast, sliced thinly for easy layering.
Fresh basil: The quintessential Caprese herb that adds brightness and a peppery touch at the end of the dish.
Shallot: Adds a subtle onion flavor to the brown butter sauce without overpowering.
Fresh rosemary: A small amount provides woodsy herbal tones perfect for brown butter’s richness.
Peach or white balsamic vinegar: Gives the sauce a vibrant acidity that cuts through the creamy cheese and binds flavors beautifully.
Salt, black pepper, chili flakes: Season well and add a little heat balance; chili flakes especially add a surprising kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is versatile enough to welcome your personal twists. I often adjust the herbs or swap the cheese depending on what I have on hand, and you should absolutely feel free to do the same. It’s your kitchen adventure!

Variation: For a dairy-free version, try swapping burrata and mozzarella for sliced avocado or a dollop of cashew cream—deliciously creamy without the cheese.
Spice It Up: I love adding extra chili flakes for a bolder profile, but if you prefer mild, just skip them altogether.
Fresh Herbs Mix: Rosemary and thyme are classic here, but I’ve swapped in basil and oregano, too, for a more Italian twist.
Seasonal Swap: If peaches aren’t in season, try nectarines or even plums—they add a similar sweetness with a little tang.

Step-by-Step: How I Make Tomato Peach Caprese with Brown Butter Recipe

Step 1: Prep and Roast Your Fruit

First things first: preheat your oven to 450°F (that high heat is what gets the tomatoes to burst and peaches caramelizing). Toss half your cherry tomatoes and the sliced peaches gently in olive oil or melted butter, honey, salt, pepper, and fresh thyme leaves in a baking dish. Spread them out so they roast evenly—crowding the pan means steaming, not roasting. Pop them into the oven for about 15 minutes until the cherry tomatoes start bursting and the peaches look golden and fragrant. Keep an eye on them so they don’t burn!

Step 2: Brown the Butter and Build the Sauce

While the fruit roasts, melt your butter in a skillet over medium heat. Keep an eye on it, swirling it occasionally—you’re looking for a golden brown color and a nutty smell, about 5 minutes. Remove from heat right before it burns. Stir in the chopped shallots, rosemary, and thyme so they gently sizzle in the hot butter. Then whisk in the peach or white balsamic vinegar along with salt, black pepper, and a pinch of chili flakes. The acidity in the vinegar cuts through the butter’s richness and brightens the whole dish.

Step 3: Assemble Your Caprese

Arrange the burrata and fresh mozzarella beautifully in a shallow salad bowl or plate. Spoon the warm roasted peaches and tomatoes (with their juicy pan drippings) generously over the cheese. Add the rest of your fresh cherry tomatoes raw to keep some crisp pop. Pour the herbed brown butter sauce all over the top, then scatter fresh basil leaves for that classic, fresh note. Serve right away, ideally with a side of toasted rustic bread to soak up every last drizzle.

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Pro Tips for Making Tomato Peach Caprese with Brown Butter Recipe

Skip Overripe Peaches: Using peaches that are just ripe but firm helps keep the slices intact rather than turning mushy when roasted.
Watch the Brown Butter Closely: Butter can go from perfectly browned to burnt in seconds, so stay by the stove and remove it as soon as it smells nutty and is golden.
Serve Warm: This salad shines best warm so the cheese softens slightly and the flavors meld beautifully.
Use Room Temperature Cheese: Taking burrata and mozzarella out early prevents the cheese from tasting cold and firm against the warm roasted fruit.

How to Serve Tomato Peach Caprese with Brown Butter Recipe

A round white bowl filled with a creamy white base, topped with bright yellow peach slices that have a reddish center, and small red and orange cherry tomatoes scattered all over. Fresh green leaves and herbs are garnished on top, adding a pop of color. A gold spoon and fork rest on the left side of the bowl, and a piece of crusty brown bread sits above the bowl on a wooden board. The background is a white marbled surface with some green leaves in a small glass visible on the left side. The light is natural, casting soft shadows and giving a fresh, warm feeling photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to add a few fresh basil leaves and a light sprinkle of flaky sea salt on top, just before serving. Sometimes I toss on a few microgreens or a tiny drizzle of aged balsamic for extra flair. These simple touches make the dish feel a bit fancier and highlight the fresh ingredients even more.

Side Dishes

This Tomato Peach Caprese with Brown Butter pairs beautifully with crisp, toasted baguette slices or a crusty sourdough—perfect for dipping into the brown butter sauce. For a heartier meal, I serve it alongside grilled chicken or a light pasta tossed in olive oil and garlic.

Creative Ways to Present

For a fancy dinner party, I like to layer the ingredients in individual clear glasses for a pretty, layered salad effect. Another idea is to serve the roasted fruit and cheese stacked neatly on a wooden board with scattered herbs and bread, turning it into a casual but elegant grazing platter.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which sometimes happens!), store the roasted peaches and tomatoes separately from the cheese to keep textures fresh. Use airtight containers and keep everything refrigerated. I’ve found that the cheese is best eaten within a day for optimal creaminess.

Freezing

Freezing rarely works well with this recipe because the fresh cheese and delicate fruit textures don’t hold up. I’d recommend enjoying this dish fresh instead of freezing.

Reheating

To reheat, gently warm the roasted peaches and tomatoes in a skillet or oven just until warm—you don’t want to cook them further. Add the cheese fresh when serving rather than reheating it, so you maintain its creamy texture.

FAQs

Can I substitute peaches with other fruits in this Tomato Peach Caprese with Brown Butter Recipe?

Absolutely! While peaches add a unique sweet juiciness, you can swap them with nectarines, plums, or even firm apricots depending on what’s in season. Just make sure the fruit is firm enough to hold up to roasting without becoming mushy.
What’s the best way to brown butter without burning it?

The key is to use a light-colored pan to watch the color change better, keep the heat medium or medium-low, and stir frequently. Remove the butter from heat as soon as you notice a golden hue and a nutty aroma—this usually takes about 5 minutes.
Can I prepare the brown butter sauce in advance?

You can make the brown butter sauce a few hours ahead and gently rewarm it before serving, but I recommend making it fresh for the best flavor and aroma. The fresh herbs sizzle beautifully right after being added to warm butter.
Is this Tomato Peach Caprese with Brown Butter Recipe suitable for a dinner party?

Definitely! It’s an elegant dish that feels special without being complicated. I’ve served it at several summer parties and it always gets rave reviews for its striking flavor and easy prep.

Final Thoughts

This Tomato Peach Caprese with Brown Butter Recipe has a special place in my kitchen because it’s that perfect balance of sweet, savory, creamy, and nutty all at once. I love how it feels both familiar and exciting—like a grown-up twist on a classic favorite. Give it a try when you want a crowd-pleaser with minimal fuss; I promise, you’ll be hearing compliments all night long. Don’t hesitate to make it your own and enjoy every juicy, buttery bite!