Creamy mozzarella cheese, sweet prosciutto with juicy grilled peach wedges – is a mouth watering bruschetta combo to fall in love with.
Summer perfect for those dinners outdoors. And it take minutes to make.
Due to unusual yet balanced combination of the ingredients it makes a fresh, appealing to the eyes and oh sooo yummy bite.
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. Pinot Noir Rosé for example.
Isn’t that a perfect summer night?
Except for Pinot Noir Rosé here’s what else you need 🙂
Ingredients:
4 oz prosciutto crudo (raw air cured Italian ham)
2 fresh mozzarella balls
2-3 peaches
1 loaf peasant bread
Handful fresh basil leaves
Extra virgin olive oil
Aged balsamic vinegar
Preparation:
Step 1: 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.
Step 2: 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.
Step 3: 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 and garnish with fresh basil leaves.
Just a perfect bite to spoil yourself and your loved ones this summer!
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
- 1 loaf peasant 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.
27 Focaccia Toppings {Easy & Delicious} - Italian Recipe Book
Saturday 22nd of May 2021
[…] Bruschetta with Mozzarella & Grilled Peaches […]
Prosciutto, Grilled Peach & Burrata Salad – Italian Recipe Book
Tuesday 4th of July 2017
[…] summer favorite is coming at you! If you loved prosciutto and peach bruschetta and that savory-sweet pairing you’ll be head over heel with this new summer […]