Southern peaches should start popping up everywhere due the unseasonably warm winter we experienced this year. And you won't hear me complaining, about the weather or my favorite summer fruit. A couple of the peaches I bought were already plump and squishy, a sign they are ready to eat. I decided to whip up this amazing peach and prosciutto bruschetta before dinner—it's a recipe I created last year and haven't stopped thinking about ever since.
This appetizer is mind-blowingly delicious, and you don't really even need a recipe to put it together. Simple though it may be, it is imperative to use top quality ingredients in order for all of the flavors to really shine. It's going to be a staple in my house this summer for sure.
Now the real question is what to do with the rest of those peaches ripening on my counter? It may just be time for the first batch of homemade peach ice cream...
Peach and Prosciutto Bruschetta
12 slices grilled sourdough baguette
6 ounces goat cheese
12 slices thinly-sliced prosciutto
2 ripened peaches, sliced thin
Good-quality olive oil, to taste
Sea salt, to taste
Spread each slice of grilled bread with a dollop of goat cheese. Drape the prosciutto over the goat cheese and top with two peach slices. Drizzle the bruschetta with good-quality olive oil and a pinch of sea salt. Serve immediately.
(Images: Nealey Dozier)