Peach Prosciutto Basil Bruschetta
Equipment
- 1 Grill pan or skillet
- 1 Serrated knife
- 1 Cutting board
- 1 Small mixing bowl
- 1 pastry brush
- 1 serving platter
- 1 Spoon
Ingredients
- 1 loaf baguette sliced 1/2-inch thick
- 2 tablespoons olive oil extra-virgin
- 1 clove garlic halved
- 3 ripe peaches pitted and thinly sliced
- 4 ounces prosciutto thinly sliced
- 8 large basil leaves torn
- 4 ounces fresh mozzarella sliced thin
- 1 tablespoon balsamic glaze
- 1/8 teaspoon flaky sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice fresh
- 1 teaspoon honey
Instructions
- Preheat a grill pan or skillet over medium-high heat.
- Brush both sides of the baguette slices lightly with olive oil.
- Grill bread 2–3 minutes per side until golden with light char marks.
- Rub the warm grilled sides of each slice with the cut side of the garlic clove.
- In a small bowl gently toss peach slices with lemon juice and honey.
- Layer each toast with a slice of mozzarella followed by 2–3 peach slices.
- Drape small ribbons of prosciutto over the peaches on each toast.
- Tear and scatter basil leaves over the assembled bruschetta.
- Drizzle lightly with balsamic glaze and finish with flaky sea salt and black pepper.
- Let the bruschetta rest 5 minutes to meld flavors before serving.
Notes
Choose peaches that are ripe but still slightly firm so they slice cleanly and hold their shape on the toast. If peaches are out of season, grill them briefly to coax out sweetness or substitute nectarines. For extra crunch, toast the bread in the oven at 425°F on a sheet pan if you’re making a large batch. Burrata or goat cheese can replace mozzarella, and arugula can stand in for basil for a peppery note. Assemble just before serving to keep the toast crisp, and adjust balsamic and salt sparingly since prosciutto is already salty.
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