Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Peach Bruschetta with Ricotta and Prosciutto

Share

Lobo
Moderator
Moderator

Posts : 20979
Thanked : 984
Join date : 2013-01-12

Peach Bruschetta with Ricotta and Prosciutto

Post by Lobo on Fri 05 Feb 2016, 10:41 pm


Peach Bruschetta with Ricotta and Prosciutto


Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Both the bread and the peaches are grilled on a panini press, so this appetizer comes together quickly. It offers a nice balance of flavors and textures—crunchy bread, sweet peaches, creamy ricotta cheese, mildly salty prosciutto and peppery arugula.



  • Printer Friendly Version






  • 1K+

Ingredients:


  • 1/3 cup balsamic vinegar
  • 4 slices country-style bread, each about 1/2 inch thick
  • 1/3 cup olive oil, plus more for drizzling
  • 2 large peaches, pitted and each cut into 12 slices
  • 6 Tbs. ricotta cheese, lightly seasoned with kosher salt
  • 3 oz. thinly sliced prosciutto
  • 1 1/2 oz. arugula
  • Maldon sea salt for sprinkling


Wine Pairing

This pairs well with rich, medium full-bodied sparkling wines from our Wine Club.

Directions:

In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool.

Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside.

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 reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.

Williams-Sonoma Kitchen

Related Tips


  • All About Peaches & Nectarines

    Current date/time is Wed 01 Mar 2017, 11:47 am