• 1 homegrown yellow tomato, halved and sliced
• 1 homegrown red tomato, halved and sliced
• 1 homegrown peach, halved, pitted, and sliced into thin wedges
• Balsamic Glaze
• Dierbergs extra virgin olive oil
• Small basil leaves
• Freshly ground black pepper

Alternately arrange tomato and peach slices down center of platter. Drizzle with Balsamic Glaze and olive oil. Sprinkle basil over top. Season with pepper.

Servings: 2
Serving Size: Per serving without olive oil and Glaze

Per Serving
Calories: 56
Cholesterol: 0 mg
Fat: 1 g
Sodium: 28 mg
Carbohydrates: 13 g
Protein: 2 g
Fiber:
Saturated Fat: N/A