Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine
A next level caprese salad, with peaches and the air-dried, salted beef known as bresaola, tops this tartine. The meat is smoky; the mozzarella, smooth and cool; and the tomatoes and peaches round everything out with their natural sweetness.
Flaky sea saltsuch as Jacobsen, and freshly ground pepper
16thin slices bresaolaabout 5 ounces
8ouncesbuffalo mozzarellathinly sliced
2large heirloom or beefsteak tomatoescored and cut into scant 1/2-inch-thick wedges
2large peacheshalved, pitted, and cut into scant 1/2-inch-thick wedges
Instructions
Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.