This appetizer has a perfect balance of flavors and textures—crunchy bread, sweet peaches, creamy ricotta cheese, mildly salty prosciutto and peppery arugula. Since both the bread and peaches are grilled on a panini press, it comes together quickly.
Peach Bruschetta with Ricotta and Prosciutto
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
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.
Hi sandra, you can grill the bread and peaches in a grill pan or on an outdoor gas/charcoal grill instead. Hope you enjoy!
this sounds great. how can u make this without a panini press?
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