This prosciutto bruschetta is made with juicy grilled peach wedges and creamy mozzarella cheese is a mouth watering combo to fall in love with. Summer perfect for those dinners outdoors. And just like cherry tomato bruschetta, it takes minutes to make.
Unusual yet balanced sweet and savory combination of the ingredients similar to those in peach burrata salad, it tastes filling but refreshing, and also looks appealing to the eyes.
Depending on the size of the bread it can be served as an appetizer. But also s a light version of the dinner for two. Accompany it with a sassy, delicately fruity Rosé wine, like Pinot Noir Rosé for example.
Ingredients
Except for Pinot Noir Rosé here's what else you need.
Looking for a perfect homemade bruschetta bread? Try Pugliese Bread - crusty. fragrant with soft uniformed crumb.
How To Make - Step By Step with Pictures
Cut mozzarella and peaches
Cut peaches into wedges, approx ⅓ inch thick. It’s easier to do it making cuts going around the pit.
Prepare the bread
Cut bread into ¼ inch thick slices. Drizzle with extra virgin olive oil on both sides.
Toast it on the grill or in the oven.
Grill peach wedges
Grill peach wedges on the grill slightly greased with olive oil. Flip the side once beautiful grill marks become visible.
Pay attention to not overcook the peaches, as they’ll loose their form and will become soggy. Place grilled peach wedges in a separate bowl to the cool off just a bit (2 min) and release excess juices.
Assemble bruschetta
Start to assemble your bruschetta with mozzarella cheese.
Top generously with prosciutto. Place 2-3 peach wedges on the top, depending on the size of the bread.
Add a few dashes of sweet aged balsamic vinegar and garnish with fresh basil leaves. Just a perfect bite to spoil yourself and your loved ones this summer!
More Summer Bites to Try
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Full Recipe
Bruschetta with Mozzarella, Prosciutto & Grilled Peaches
Ingredients
- 4 oz prosciutto crudo raw air cured Italian ham
- 2 fresh mozzarella balls
- 2-3 peaches
- 4 slices country bread
- Handful fresh basil leaves
- Extra virgin olive oil
- Aged balsamic vinegar optional
Instructions
- Cut fresh mozzarella balls in cubes.
- Cut peaches into wedges, approx ⅓ inch thick. It’s easier to do it making cuts going around the pit.
- Cut bread into ¼ inch thick slices. Drizzle with extra virgin olive oil on both sides. Toast it on the grill or in the oven.
- Grill peach wedges on the grill slightly greased with olive oil. Flip the side once beautiful grill marks become visible. Pay attention to not overcook the peaches, as they’ll loose their form and will become soggy. Place grilled peach wedges in a separate bowl to the cool off just a bit (2 min) and release excess juices.
- Start to assemble your bruschetta with mozzarella cheese. Top generously with prosciutto. Place 2-3 peach wedges on the top, depending on the size of the bread. Add a few dashes of sweet aged balsamic vinegar.
- Garnish with fresh basil leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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