Peach & Ricotta Bruschetta with Basil, Honey, and Crispy Prosciutto
IT’S STILL SUMMER! Taylor continues to remind me each morning on our walk when I proclaim “fall is in the air!”. Even though we are on the fringe of baking and pumpkin everything season, there are still some nice sunny days and plenty of summer produce available. Here is a yummy appetizer recipe using seasonal peaches inspired by a course at a dinner on a winery my friend Annie from peaktoplate.com and I went to this summer. I recreated it for a birthday dinner that I cooked and it was a total hit, so here I wanted to share it with all of you!
This appetizer recipe is quick to come together. Simply toast your bread, crisp up some prosciutto and assemble the bruschetta with the rest of the toppings. It is perfectly sweet and savory and takes advantage of lots of late summer flavors. I used ciabatta loaf for my recipe because I like the the texture of the crust, but you can alternately use a baguette or most bakery loaves work. If you are wanting to prep ahead of time, you can crisp up the prosciutto and slice the bread so that assembly will come together quickly.
Kitchen Tip!
Do you hate to always buy fresh herbs just to use a small amount for the recipe and then ending up tossing out the rest after it gets forgotten in your fridge? Same! Basil is especially susceptible to wilting, molding, or browning quickly after purchase. I have found that basil is best stored in your fridge in a glass jar or cup with enough water to cover the bottom half inch of the stems. Cover the basil with a plastic bag, leaving it open and not sealed. This may not keep basil for weeks, but hopefully long enough to use in a few recipes. This method works great for any tender herb including cilantro or parsley. Additionally, don’t wash herbs until you are ready to use as this will make them age more quickly.
Nutrition Tip!
Dairy, should I purchase non-fat, low-fat, or full fat? The answer is it depends! Everyone may make different dairy choices dependent on individual nutrient needs, tastes, and preference! The primary fat type found in dairy products is saturated fat, which is considered not be as heart healthy as some other types of fats. Different types of dairy products contain different amounts of fat, skim milk containing none and whole milk containing the full fat that milk contains naturally. Proportionally we want to aim to eat more unsaturated fats found in oils, nuts, seeds, vegetables such as avocado and fish to saturated fat found in dairy or meat. This may be especially true for those with certain diagnosis or conditions, such as heart disease or high cholesterol, in which you want to more closely monitor the type and amount of fats in your diet. But for most of us, there is no need to cut out dairy fat entirely, and there are some potential nutritional benefits that we do get from dairy fat! First of all, it helps our bodies to use certain nutrients such as vitamins A and D found in milk. Secondly, saturated fat isn’t the only type of fat found in dairy, it also contains other fatty acids such as omega-3’s! So if cheese, milk, and dairy make up a good portion of your diet, maybe aim for lower fat options. If you eat dairy more sparingly and really enjoy the full fat versions of milk, cheese, and yogurt then you may want to opt for the full fat versions when you do choose dairy. If you question whether you should be choosing a low fat dairy option for your bodies specific needs, consult your doctor or dietitian!
*Nutrition tips are for educational purposes only and are not a replacement for nutrition therapy or medical care.
Peach & Ricotta Bruschetta with Basil, Honey, and Crispy Prosciutto
Ingredients
- 4 thin slices of prosciutto
- 1 ciabatta loaf (you may use a baguette alternatively)
- Olive oil (about 4 Tablespoons)
- 1 large peach, you want it firm and ripe but not too soft
- 8 oz whole milk ricotta cheese (about 1 to 1 1/2 cup)
- Honey for drizzling (about 4 Tablespoons)
- Handful basil
- Fresh cracked black pepper
Instructions
- Start by making the crispy prosciutto. Preheat the oven to 400F. Place the prosciutto slices on a parchment lined baking sheet, ensuring they don't overlap. Bake for 10-12 minutes or until they turn golden and start to shrivel, keeping a close eye one them as they will start to burn fast. Remove from oven and let cool, they will get crispier as they cool. Once cool, tear each prosciutto slice into 3 pieces and set aside.
- Slice Ciabatta loaf into six thin slices, and then cut slices in half. You will not use the entire loaf. Place on a baking sheet, brush each with a little olive oil and broil on low until edges of bread is just toasted.
- Thinly slice your peach by cutting it into quarters, and each quarter into 3 slices.
- Tear basil leaves into small pieces.
- Assemble by spreading 1-2 Tbsp ricotta cheese on each slice of bread. Sprinkle some torn basil on the cheese. Next top with a piece of crispy prosciutto, and slice of peach. Drizzle bruschetta with a little honey, about 1 tsp per slice. Finish with lots of fresh cracked black pepper and more torn basil.
- Serve and enjoy!
