Instructions:

Slice the peaches ¼ inch thick on all four sides of the pit. Slice the tomatoes ¼ inch thick. Cut 8 slices of fresh buffalo mozzarella. Salt and pepper both the peach slices and tomato slices. Stack the mint leaves atop each other, then fold over tightly. Cut slices of the mint

Sauce:

In a medium sauté pot, sauté the raspberries in butter and sugar. As they cook, crush the raspberries in the pot. Add the vinegar and let reduce by 1/4 . Strain the sauce through a strainer and let cool.

Presentation:

For plating, one tomato slice on the bottom, then cheese and sliced peach. Stack 2 leaves high. Drizzle olive oil around plate. Spoon sauce on side, garnish with mint leaves