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Tomato Peach Caprese with Brown Butter—a fresh, flavorful take on the classic, and just a little unexpected (in the best way). Peaches roasted with honey and thyme, sweet cherry tomatoes—some roasted, some fresh—and creamy mozzarella. Everything gets finished with golden rosemary brown butter for the most delicious salty-sweet finish.
I told you I had more peach recipes coming, and I wasn’t kidding—I can’t stop with the August peaches this season! Anyone else obsessing over them?
Growing up, I loved peaches in savory dishes, especially with honey and fresh thyme. I’d toss perfectly ripe Ohio peaches into big summer salads with my dad’s garden-grown cherry tomatoes and his go-to bottled balsamic dressing. I would crumble blue cheese over the top and add fresh basil. It was simple, fresh, and always so good.
This dish is my grown-up version of that salad. It’s sweet, savory, creamy, and buttery—with just the right amount of effort. Serve it with warm bread, and call it a late-summer hit!
Here are the Details
Ingredients
- cherry tomatoes
- peaches
- salted butter
- honey
- fresh thyme, rosemary, and basil
- chili flakes
- burrata cheese – please make sure this is at room temp and not cold!
- mozzarella cheese – same with the mozzarella!
- shallots
- balsamic vinegar
Steps
Step 1: roast the peaches
Start with the tomatoes and peaches. I like to roast half of the cherry tomatoes with the peaches, butter or olive oil, fresh thyme, and a pinch of salt and pepper.
Roast until the tomatoes burst and the peaches soften slightly—about 15 minutes. This smells amazing while it bakes!
Step 2: prep the cheese
Break the burrata and mozzarella into pieces and arrange them in a shallow salad bowl or on a serving plate.
Let the cheese come to room temperature before serving. It should sit out for 1–2 hours to get perfectly creamy.
Step 3: brown the butter
Melt a couple tablespoons of salted butter in a small skillet over medium heat. Let it cook until it browns and smells nutty and golden. Pull it off the heat and add the shallot, rosemary, and thyme. Let the shallot sizzle in the hot butter.
Stir in peach or white balsamic vinegar, a pinch of salt, pepper, and chili flakes.
Step 4: toss it all together
Spoon the warm roasted peaches and tomatoes over the cheese. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything.
Finish with lots of fresh basil, flaky sea salt, and black pepper.
Serve
Serve with a warm, crusty loaf of ciabatta. Break it apart while it’s hot and steamy—perfect for scooping up every bite.
So delicious. A plate of summer!
Looking for more summer app ideas? Here are a few ideas:
Marinated Mozzarella Melon Skewers
Prosciutto Wrapped Peach Baked Brie In Pastry
Garlic Parmesan Herb Butter Polenta Fries
Lastly, if you make this Tomato Peach Caprese with Brown Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato Peach Caprese with Brown Butter
Servings: 8
Calories Per Serving: 294 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- olive oil or butter
- 3 tablespoons honey
- 1-2 tablespoons fresh thyme leaves
- salt, black pepper, chili flakes
- 8 ounces burrata cheese, at room temperature
- 8 ounces fresh mozzarella, at room temperature
- 1 cup fresh basil
Herbed Brown Butter
- 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
Instructions
- 1. Preheat the oven to 450°F.2. Mix half the tomatoes and the peaches in a baking dish with oil/butter, honey, salt, pepper, and thyme. Bake for 15 minutes, until the tomatoes burst.3. Brown the butter. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from the heat. Add the shallots, rosemary, and thyme. Let the shallots sizzle in the hot butter. Then, whisk in the vinegar, salt, pepper, and chili flakes.4. Arrange the cheese in a shallow salad bowl. Spoon over the roasted tomatoes, peaches, and any juices left in the dish. Add the remaining fresh cherry tomatoes, then pour the brown butter over everything and add fresh basil. Serve warm with toasted bread.
This post was originally published on August 8, 2025
This was incredible!!! The flavors were perfect. I will now make several times every peach season.
Hey Kristine,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Have a nice day!
Flavors are fantastic – logistically it’s hard to eat. I LOVE all of your recipes, and I think these flavors are spot on, I would just say there is too much liquid with the combo of the juices from the pan and also the brown butter. I will likely add some pasta or greens to this to help absorb all of the extra “fluff”. Very yummy though!
Hi Annie! thank you so so much, I am so glad you are loving this caprese! Have a lovely day! xT
This was ridiculously good!
Hi Carla! So happy to hear you loved this tomato peach caprese! 🙂 xT
This was ridiculously good. Whether an app or a light late summer dinner. Will make again.
Hi Carla! So happy to hear you enjoyed this recipe! Thanks so much for trying it out! 🙂 xT
Delicious! One of my favorite recipes. The flavor is perfect for end of summer.Added chicken for extra protein.
Wow thank you so much Melissa! So glad you enjoyed this caprese, and I bet the chicken was a yummy addition! 🙂 xT
This was delicious! Make it yesterday to take to a gathering and everyone loved it! It disappeared quickly! 🙂
Hey Fernanda! Thank you so so much! I’m so glad you loved this twist on a caprese salad! 🙂 xT
I used this on fresh linguine. So good…
Hi Todd! Oooh such a good idea to top some pasta with this yummy caprese! So glad you enjoyed it! xT
Excellent suggestion. Thank you!
This was amazing! I used fresh cherry tomatoes from the garden, perfectly ripe Colorado peaches, raw honey from our hives and fresh herbs from the garden. It was light with great flavors. Add a crisp white wine and grilled sliced ciabatta bread and you have the perfect al fresco summer dinner . The only suggestion would be to warm the cheeses so it gets to gooey perfection.
Hi Cindy! I am so glad you loved this caprese salad! Thanks so much for giving it a try! I bet it was delish paired with a little wine and some fresh bread! 🙂 xT
This was so delicious! Wonderful late summer treat.
Thank you SO much Katie! So glad you are enjoying this summer produce! 🙂 xT
Great use of summer produce! My family enjoyed it with warm bread. Highly recommend as it is a crowd pleaser!
Hi Michelle! I’m so glad you enjoyed this recipe and got to use up some yummy summer produce! Thanks again for giving it a try! xT
This was awful.
Hi Barbara! I am SO sorry you didn’t enjoy this recipe! Would you be able to give me some more details so I can try to help out? Let me know, and my apologies again if this didn’t turn out for you! xT
This looks interesting. I might try it with some modifications (I would skip the butter sauce and simply use some high quality olive oil). However, I do not think it is accurate at all to call this a caprese salad. Caprese is light and summery – you would never roast the tomatoes!
Hi Justin! Thank you so much for the feedback! I really appreciate it! xT
It was really off putting to hear you say that traditional caprese is boring and people should be more creative. I understand wanting to put a unique twist on something, but there is a way to say it without insulting other cultures. Please take this into consideration – I know it isn’t a positive review but I’d appreciate if you could please consider the feedback, or maybe explain why you chose to word it that way.
Hey Janelle, thank you so much for taking the time to provide this feedback. Yes, I will take this into consideration when speaking about a new recipe and think more about what I am really trying to say! Appreciate you pointing this out!
Thank you again. Hope you have a wonderful week! xT
Is there a flavor reason for the peaches to be cut in large wedges? This looks really hard to eat with the big pieces, I don’t think I could scoop that up with bread.
Hi Ann! You could definitely cut the peaches into smaller pieces if you’d prefer! Hope you enjoy! 🙂 xT
This looks delicious. I love peaches, however, I do not like tomatoes. What would you suggest for a substitution?
Hi Terine! You could definitely customize this caprese and use whatever you’d like! Some avocados or red peppers would be yummy to replace the tomatoes, or even some strawberries or watermelon! Let me know what you end up using! Enjoy! 🙂 xT
I don’t like tomatoes either, if I were to substitute with avocado or watermelon, would I still roast them like the peaches? TIA!
Hi there! Nope, I would not roast them! If you’re wanting a roasted veggie that’s not tomatoes, I would do roasted red pepper! Enjoy! xT
If you’re suggesting red BELL peppers, then I’m so glad! I love red bell peppers and was, actually, already considering them when I asked for an alternative. Thank you.
Yes, red bell peppers would be a great addition! Let me know if you give it a try! 🙂 xT