Tomato Peach Salad with Avocado Goat Cheese Crema

This was inspired by a recipe I saw in NY Times Cooking. I love the peaches and tomatoes together with creamy cheese. Just another version of caprese.

Serves 4

• 2 firm-ripe peaches, skin on, cut into 1⁄4” wedges

• 2 large tomatoes, heirloom if available, cut into 1⁄4” wedges

• 4-5 oz soft goat cheese (or feta)

• 5 T heavy cream

• 1 garlic clove, pressed

• 1 avocado, peeled and cut into chunks

• 1⁄2 t lime zest and 2 t lime juice

• 1⁄2 t salt

• 1⁄4 t black pepper

• Olive oil

• Balsamic vinegar

• A handful of fresh basil

In the bowl of a food processor, whip the goat cheese and heavy cream together until creamy. Add garlic, lime zest and juice, avocado chunks, salt and pepper and pulse several times to blend into a smooth cream. If too thick, add a little more cream. Taste for seasoning, adding more salt or pepper if needed.

Spread about half the crema onto a serving platter. Arrange the peaches and tomatoes on top of the crema. Season with salt and pepper and drizzle with olive oil and balsamic vinegar. Dollop the remaining crema on top of tomatoes and peaches and garnish with torn basil.