White Peach Bruschetta with Ricotta and Prosciutto
Summer cooking is all about ease. Minimizing your time in the kitchen while still making delicious meals is what we strive for during these warm months. As suggested by The Dinner Guide from Williams Sonoma, you can just add a salad to make this hearty bruschetta a meal. These ingredients would also work well on a flatbread or pizza!
- 1/3 cup balsamic vinegar
- 4 slices country style bread, each about ½” thick
- 1/3 cup olive oil, plus more for drizzling
- 2 large peaches, pitted and each cut into 12 slices (if fruit is small you can use a few more)
- 6 tbsp. ricotta cheese, lightly seasoned with kosher salt
- 3 oz. thinly sliced prosciutto
- 1 ½ oz. arugula
- Sea salt or Kosher salt for sprinkling
In small saucepan over medium heat, simmer vinegar until reduced by half, 3-4 minutes. Let cool. Preheat Panini press on “sear” setting (or preheat grill pan to medium high). Generously brush both sides of bread slices with 1/3 cup of oil. Working in batches, place bread on Panini press and close lid (or place on hot pan and cook both sides until browned (2-3 minutes). Set aside. Working in batches, arrange nectarine slices on Panini press or grill pan. Close lid or tent with foil. Cook until peaches are nicely marked on both sides, about 2 minutes. Spread 1 ½ tbsp. ricotta cheese on each bread slice. Drape prosciutto on top, dividing evenly. Top with peach slices. Put arugula in small bowl. Lightly drizzle arugula with oil. Top bruschetta with arugula. Drizzle with reduced vinegar. Sprinkle with salt and serve immediately.
This dish would pair nicely with a Chenin Blanc (sweeter light white wine) or a Prosecca (sparkling white wine).