Yes, yes, I am entirely aware that this recipe is a complete and utter rehash of Tuesday’s peach and mozzarella rocket salad, but there was no way I could have such a good lunch without telling you about it. Plus we’re right in the midst of peach season so I wanted to share this while you’ve still got the chance to make it.
(I expect to see you all rushing out to buy peaches now please)
Oh, allllso, this one has basil, which the salad didn’t, so really they’re completely different.
I thought peaches and rocket went really well together in the salad, but that was before I tried peaches and rocket and basil… unghh, so good. New favourite flavour combo fo’ sho’. Add some melty cheese (2 types… just because), and you’ve got yourself a great little lunch.
UK readers, have you entered my giveaway yet? It closes tomorrow at 3pm so make sure you get your entries in before then for your chance to win.
(and then go and make these quesadillas)
Oooh, by the way, people are always telling me when they have made and enjoyed one of my recipes, which I love, but today Family Food Finds showed me a photo they took of my marinated courgette salad with goat’s cheese and pine nuts and it looks sooo good and it made me so happy. So the rest of you all need to do that too, please. I like pictures.
2 flour tortillas
1 peach, pitted and sliced
60g fresh mozzarella, sliced
40g cheddar cheese, sliced
25g fresh rocket (arugula)
2tbsp fresh basil, roughly chopped
Lay one of the tortillas into a dry, nonstick frying pan. Distribute the sliced peach and two cheeses across the tortilla. Top with the rocket and scatter with fresh basil. Place the remaining tortilla on top.
Set the pan over a medium-low heat, and cook for around 5 minutes, or until the underside is golden brown and crispy. Carefully flip the quesadilla over (if you need to, you can slide it onto a plate and then flip it back into the pan), and cook for a further 5 minutes. Slice and serve.