This Peach Caprese Baked Brie is sweet, savory, and irresistibly melty. Peaches, tomatoes, basil, and a honey vinaigrette make the perfect easy appetizer.
Every now and then you throw something together that almost feels a little accidental – and then everyone standing in your kitchen starts hovering around the pan with bread.
That’s exactly what happened with this Peach Caprese Baked Brie. Sweet peaches, juicy tomatoes, fresh basil, and warm melty brie get drizzled with a honey vinaigrette made with Fresh Press Farms olive oil and organic peach cider vinegar before going into the oven. The result is equal parts summery, cheesy, and completely impossible to stop eating.
I spotted Fresh Press Farms products at Publix, first their High Polyphenol Extra Virgin Olive Oil, and right next to it their Organic Peach Cider Vinegar. Both immediately caught my eye, and not just because I’m incapable of walking past a good olive oil without picking it up.
We’ve all heard about apple cider vinegar for years, but peach cider vinegar felt like a little Southern upgrade. The label says it’s certified organic, raw, and unfiltered, and it contains the “mother,” which is naturally rich in prebiotics and probiotics. The idea is simple: all the benefits people love about ACV, but with a smoother, more mellow flavor.
I started thinking about what would show off both ingredients without burying them in a complicated recipe. Something simple where the flavors could actually shine.
That’s when I remembered the peaches I sliced and tucked away in the freezer last summer. (If you’ve never frozen fresh peaches at their peak, let me just say—future you will be very grateful.)
Why Peach Caprese Baked Brie Works
Although traditional Caprese is basil, tomato, Mozzarella cheese, and typically balsamic vinegar or vinaigrette, the basil and tomatoes works beautifully with melty, gooey Brie, and the peaches along with the peach/honey vinaigrette compliment eachother. The peaches and tomatoes actually roast in the vinaigrette, and the honey rounds out the acidity and helps to almost caramelize everything while it bakes.
Variations
- Basil, pinenuts and garlic for a pesto version
- Marinara, diced pepperoni and Italian seasoning for a pizza version
- Chorizo and salsa verde for Latin flair
- Honey, thyme and walnuts
Here’s your printable –
Peach Caprese Baked Brie
This Peach Caprese Baked Brie is sweet, savory, and irresistibly melty. Peaches, tomatoes, basil, and a honey vinaigrette make the perfect easy appetizer.
Ingredients
- 8 oz. wheel of brie
- 1-2 peaches, sliced (fresh or frozen)
- 1 cup rainbow cherry tomatoes, halved
- ¼ cup fresh basil leaves, torn or chopped
- 3 tbsp Fresh Press Farms High Polyphenol Extra Virgin Olive Oil
- 2 tbsp Fresh Press Farms organic peach cider vinegar
- 1 tsp honey (more to taste)
- Salt and freshly cracked black pepper
Instructions
- Preheat the oven to 375°F.
- Place the wheel of brie in a small baking dish.
- In a small bowl, whisk together olive oil, peach cider vinegar, honey, salt, and pepper to make a simple vinaigrette.
- Arrange peaches and cherry tomatoes around and on top of the brie. Drizzle half of the vinaigrette over the fruit and cheese. Top with half the basil.
- Bake for 20–25 minutes, until the brie is soft and melty, and the fruit is just starting to roast. I took mine out right at 25 minutes and it was perfect.
- Remove from oven and drizzle remaining vinaigrette over the top and scatter remaining basil over everything.
- Serve warm with sliced baguette, crackers, or toasted bread.
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