Recipes Appetizers Hot Appetizers Peach Bruschetta with Ricotta and Prosciutto

Peach Bruschetta with Ricotta and Prosciutto

Peach Bruschetta with Ricotta and Prosciutto is rated 5.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4

Both the bread and the peaches are grilled on a panini press, so this appetizer comes together quickly. It offers a nice balance of flavors and textures—crunchy bread, sweet peaches, creamy ricotta cheese, mildly salty prosciutto and peppery arugula.

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

Directions:

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

Rated 5 out of 5 by from Amazing Serendepity! Brought my W-S catalog to Italy with me to fill time on the plane. Opened it one night while on the coast just south of Sorrento, Italy, and found this recipe. The ingredients were too perfect, handmade for this region of the world. We made it today for lunch, and it was absolutely delicious and easy. Didn't have a Panini grill, so grilled outside. Will definitely keep this recipe, we all loved it! Thanks to the Williams-Sonoma team for your consistent excellence. I always trust your recipes, and am rarely if ever disappointed.
Date published: 2013-06-21
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