Peaches and nectarines are available from June to September. Use ripe fruit to make this recipe: check that it is yellow and squeeze it gently – the flesh should be soft and you should be able to smell it.
• 450g de-stoned peaches and nectarines
• 240g Casa Azzurra Mozzarella mini balls
• 20g extra virgin olive oil
• White pepper
Casa Azzurra Mozzarella mini balls