In the meantime, if a few peaches remain in your neck of the woods or if you want to experiment with jarred or canned peaches, below is a recipe that is perfect for the crisper evenings that will soon lend themselves to fall's bountiful harvest. Grilling the peaches brings out a completely different flavor and texture than eating fresh peaches. If you have never tried them, this more savory recipe is a quick and easy way to find out which you prefer! Paired with a salad, this simple recipe is enough for a meal, and since it can be put together in less than 30 minutes, it is a perfect meal to make a mid-week meal a bit more gourmet.
Peach Bruschetta with Ricotta and Prosciutto
adapted from Williams Sonoma Kitchen
- 1/3 cup balsamic vinegar glaze
- 4 slices country-style bread, each about 1/2 inch thick
- Olive Oil Cooking Spray
- Olive oil for drizzling
- 2 large peaches, pitted and each cut into 6-8 slices
- 6 Tbs. ricotta cheese, lightly seasoned with kosher salt and ground white pepper
- 3 oz. thinly sliced prosciutto, with the fat trimmed off
- 1 1/2 oz. arugula
- Course sea salt for sprinkling
Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.
Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the balsamic vinegar glaze and sprinkle with course sea salt. Serve immediately. Serves 3-4.
The more even you can slice your peaches, the prettier your grill marks will be and the more even the cooking will be.
Balsamic glaze is becoming easier to find in most grocery stores. Look for it near either the balsamic vinegar or in the "Italian" aisle.