Peach Bruschetta With Ricotta And Prosciutto
This delightful bruschetta recipe combines the sweetness of juicy peaches with the savory flavors of prosciutto and creamy ricotta, all topped with a balsamic reduction for a burst of tangy goodness. Grilled to perfection, this dish offers a delightful blend of textures and flavors that will impress your guests and elevate any gathering. Enjoy this delicious treat that is both elegant and easy to prepare.
— Constant Cookbook
Ingredients
- 1/3 cup balsamic vinegar
- 4 slices country-style bread, each about 1/2 inch thick
- 1/3 cup olive oil, plus more for drizzling
- 2 large peaches, pitted and each cut into 12 slices
- 6 Tbs. ricotta cheese, lightly seasoned with kosher salt
- 3 oz. thinly sliced prosciutto
- 1 1/2 oz. arugula
- Maldon sea salt for sprinkling
Instructions
- In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool.
- Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside.
- Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.
- Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.
- Williams-Sonoma Kitchen
Yield
Serves 4.
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