Bruschetta with Peach, Prosciutto and Ricotta

Now that it’s summer, the kids are in the pool and I want/need to be nearby with an eye on the action.  It is a rarity to sit still for longer periods of time which gives me more time to flip through the stacks of magazines and catalogs that have piled up.  Williams-Sonoma has become quite clever with their catalogs and is publishing recipes to be made using their gear.  This recipe actually called for using a panini press.  I don’t have one so improvised with the grill but you could also broil in the oven.  The recipe sounded too good to keep me from making it!

Invite some friends over and serve this tasty dish as an appetizer (W-S actually made it as a sandwich).  No matter the size, its combination of sweet and salty and creamy = delicious. 

Happy Birthday Todd and a belated HB Carol!

Ingredients

Bruschetta with Peach, Prosciutto and Ricotta

1.      1/3 c balsamic vinegar

2.      Country style bread, sliced about ½” thick

3.      2 large peaches, pitted and sliced into 12 slices each

4.      6 T ricotta cheese

5.      3 oz prosciutto, thinly sliced

6.      1 ½ oz arugula

7.      Kosher salt

In a small saucepan, simmer the balsamic vinegar on medium until it is reduced in half, about 3-4 minutes.

Brush both sides of the bread with olive oil.  Grill or broil to lightly toast the bread. Grill or roast the peaches until both sides are marked. 

Spread ricotta cheese on the bread.  Divide prosciutto evenly and fold on top of the cheese.  Place a piece or 2 of arugula on top and then a peach slice.  Drizzle with the reduced vinegar (it is thick and sweet and tangy - yum!).  Sprinkle with a little salt and serve immediately.