Pluot Tomato Caprese

I recently got a couple pounds of seasonal “Dapple Dandy” pluots and tomatoes from the market and decided to make a spin-off of a classical caprese. I often use stone fruit in my caprese but never used this variety of pluot. It was so delicious I wished I had some bread to mop up the juices at the end...

Arrange everything on the plate and drizzle with olive oil, along with a generous sprinkle of flaky salt. Let sit for 5-10 minutes for juices to mingle and enjoy.

• 2-3 Pluots, sliced into wedges

• 2-3 Heirloom or Early Girl tomatoes, stem core removed sliced into wedges

• Mozzarella, torn into pieces

• Basil and/or Chive blossoms for garnish

• Olive oil

• Flaky salt