Yield: 6 Servings
|2 tablespoons||Almonds -- sliced|
|2 tablespoons||Lemon juice|
|2 tablespoons||Olive oil|
|Ground black pepper -- to|
|4||Tomatoes -- washed|
|3||Peaches -- washed|
|Fresh basil leaves|
In a small skillet combine the almonds and sugar. Toast over medium-low heat until the almonds are golden and sugar has started to caramelize. Stir often and watch carefully. Remove from heat and set aside. In a small jar with lid, combine lemon juice, olive oil and pepper. Shake well. Core the tomatoes and cut into ½-inch thick wedges. Cut the peaches into wedges about the same thickness. Arrange the tomatoes and peaches in alternating pattern on a serving platter.
Drizzle with dressing and sprinkle with the almonds. Garnish with basil leaves.
Recipe By : Seattle Times-posted by Mike Key