Ingredients

• Basil leaves – 12 large nos.
• Panko breadcrumbs- 1 cup.
• Peaches or nectarines - 4 large nos. (They must be sliced into rounds).
• Fresh Mozzarella – 12 ounces. (It should be sliced into 8 thick round slices).
• Flour – 1/4 cup.
• Beaten eggs – 2 nos.
• Grated parmesan cheese – 1/3 cup.

• Cayenne -1/4 teaspoon.
• Pepper – 1/2 teaspoon.
• Salt – 1/2 teaspoon.
• #Balsamic glaze#
• Balsamic vinegar – 1/2 cup.
• Brown sugar – 1 teaspoon. (It is optional).

Cooking guidelines

Brown sugar and vinegar must be added.

Bring to a boil.

You need to reduce it to a very low simmer.

Cook for 10 to 15 minutes. (You must stop when the liquid reduces by half and it should look like slightly syrupy)

You need to remove it from heat.

Vinegar must be poured in.

Then, you must set aside to cool and thicken.

Take a large bowl.

Cayenne, pepper, salt, parmesan, flour and Panko should be mixed in the bowl.

All these ingredients should be combined well.

Beat the eggs in a small bowl.

Then, it should be dredged through the breadcrumbs mix.

You need to press on both sides to adhere correctly.

This process must be repeated with the remaining slices.

Take a large skillet.

1 teaspoon olive oil should be added.

Both sides of the nectarines must be seared for 1 or 2 minutes. (You can grill the nectarine as well).

The remaining olive oil must be added to the skillet.

When it turns hot, mozzarella must be added.

You have to turn it once or twice until turn golden.The cheese should start melting but the mozzarella must retain its shape.The next step is to drain on paper towels.In order to assemble, you have to place one nectarine to a plate.Then, it should be tossed with 1 slice of fried mozzarella.Then a basil leaf must be placed.You must repeat this layering process one more time and it can be finished with a nectarine.Freshly grated pepper and basil can be used to garnish.Balsamic glaze can be drizzled on.