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PEACH CAPRESE SLIDERS FROM THE SLIDER EFFECT

Print Recipe
Servings 12 sliders

Ingredients
  

rosemary parmesan focaccia

  • 1 cup warm water about 110ºF
  • 2 ¼ teaspoons (¼-ounce packet) active dry yeast
  • 2 teaspoons honey
  • 2 ½ cups all-purpose flour
  • 2 teaspoons salt
  • ¼ cup plus 2 tablespoons olive oil for greasing baking sheet
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup grated Parmesan cheese

arugula pumpkin seed pesto

  • 2 cups packed fresh baby arugula
  • 2 cloves small garlic peeled
  • 2 tablespoons pumpkin seeds toasted
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • ½ cup extra-virgin olive oil
  • Pinch of kosher salt
  • Few grinds of fresh black pepper

peach caprese sliders

  • 12 rosemary parmesan focaccia buns or store-bought ciabatta rolls
  • arugula pumpkin seed pesto
  • 1 (16-ounce) package fresh mozzarella sliced
  • 3 medium vine-ripened or heirloom tomatoes, sliced
  • 1 large ripe peach, thinly sliced (Kale & Caramel addition)
  • ¼ cup sliced fresh basil
  • ¼ cup balsamic vinegar
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon coarsely ground black pepper

Instructions
 

Make the rosemary parmesan focaccia.

  • In a small bowl, gently stir the warm water, yeast, and honey. Let rest in a warm spot until foamy, about 10 minutes. If the yeast doesn’t foam up, discard it and start over.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, ¼ cup of the olive oil, and yeast mixture until the dough begins to come together. Switch to the dough hook. Knead the dough on high for 5 to 7 minutes, until it becomes soft and somewhat elastic.
  • Transfer the dough to a well-floured work surface and knead a few times by hand. Oil a bowl well. Shape the dough into a bowl and place in the bowl, turning over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1 hour.
  • Line a baking sheet with parchment paper and drizzle with the remaining 2 tablespoons olive oil. Transfer the dough to the prepared baking sheet and stretch out with your hands to fully cover the baking sheet with dough. Using your fingers, make indentations all across the top. Cover with plastic wrap and a damp kitchen towel and let rest in a warm spot for another hour.
  • Preheat the oven to 400ºSprinkle the bread evenly over the top with the rosemary and Parmesan. Bake the focaccia until golden brown on top, 20 to 25 minutes. Remove from the oven and let cool down before cutting. Cut into 16 squares and use immediately. Any leftovers can be stored in an airtight container at room temperature for up to 3 days.

Make the arugula pumpkin seed pesto.

  • Place the arugula, garlic, pumpkin seeds, Parmesan, and lemon zest and juice in a food processor and pulse a few times until roughly chopped. Use a rubber spatula to scrape down the sides and bottom of the bowl between pulses, to ensure that everything is evenly chopped.
  • With the machine running, slowly drizzle in the olive oil in a steady stream. Process for about 30 seconds. Season with salt and pepper and pulse once more. Give the pesto a taste and adjust the seasonings if needed. Transfer to an airtight container, cover with plastic wrap, seal with lid, and store in the fridge until ready to use. Can be kept, chilled, for up to 4 days.

Make the caprese sliders.

  • Split the buns in half (or, if focaccia is thin, use two square pieceand spread each half with pesto. Place a slice of mozzarella, tomato, peach, and a bit of basil onto the bottom half of the buns.
  • Drizzle each with the vinegar and olive oil and sprinkle with a bit of salt and black pepper. Sandwich both halves together and skewer with a long toothpick. Serve immediately.