Bruschetta with Mozzarella, Prosciutto & Grilled Peaches

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

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Creamy mozzarella cheese, sweet prosciutto with juicy grilled peach wedges - is a mouth watering bruschetta combo to fall in love with!

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Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

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.

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