My inspiration for this bruschetta (singular) comes from the “small bites” of Italy, known as merenda. The nourishing small meals are defined by the season and since July is the season for peaches, it seemed a good place to start. Last weekend we took a drive to our local U-Pick Farm and we picked our weight in this seasonal favorite. I made peach shortcake, crostata di pesca (peach pie), pesche in vino, peach ice cubes and a frozen ice cream treat.
The slightly salty prosciutto is smeared with a layer of luscious ricotta and then topped with sweet peaches that have been tossed with a white balsamic to create a perfect balance of flavors for this delicious small meal. You may also enjoy, strawberry bruschette, jamy-fig & ricotta bruschette and roasted cherry tomato bruschette.
- Fresh peaches, peeled and sliced
- Rustic bread
- Extra Virgin olive oil (Delicate)
- White balsamic vinegar
- Place the peaches in a bowl and toss with vinegar (I used a cara cara orange vanilla white balsamic). Set aside.
- Slice the bread to desired thickness, grill and then drizzle with olive oil. Season with a just a few flakes of sea salt. The toasted bread needs to be seasoned but, keep in mind Prosciutto is salty.
- Place a slice (or half a slice, depending on the size of the bread) of prosciutto on the toast and then smear on a layer of ricotta.
- Top with sliced peaches. Spoon any remaining juices and vinegar over the top of bruschetta.