Ham and Peach Bruschetta
Equipment
- 1 Grill pan or skillet
- 1 Baking sheet
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 pastry brush
- 1 Measuring spoons set
- 1 Tongs
Ingredients
- 1 baguette sliced 1/2-inch thick, diagonally
- 2 tablespoon extra-virgin olive oil
- 1 clove garlic halved
- 2 ripe peaches pitted and thinly sliced
- 4 ounce prosciutto thinly sliced, torn
- 4 ounce fresh mozzarella sliced or torn
- 2 tablespoon honey
- 1 tablespoon balsamic glaze
- 6 fresh basil leaves thinly sliced
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon flaky sea salt
Instructions
- Preheat a grill pan or oven broiler to medium-high heat.
- Brush both sides of the baguette slices with olive oil and place on a baking sheet.
- Grill or broil the bread 1–2 minutes per side until golden and lightly charred.
- Rub the cut side of the garlic clove over the warm toasts.
- Layer mozzarella onto each toast, followed by peach slices and torn prosciutto.
- Drizzle each bruschetta with honey and balsamic glaze.
- Sprinkle with black pepper and flaky sea salt.
- Finish with sliced basil and serve immediately.
Notes
Slightly underripe peaches hold their shape better when sliced thin, while very ripe peaches add extra sweetness and juice—both work, just adjust the honey accordingly. If peaches are out of season, grill or pan-sear the slices for 1–2 minutes to intensify flavor. For added texture, toast the bread just before assembling so it stays crisp under the toppings. Burrata or goat cheese can replace mozzarella, and speck or serrano can substitute prosciutto. Assemble right before serving to prevent sogginess, and if transporting, keep components separate and drizzle with honey and glaze at the last minute.
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