Grab those Georgia peaches and create the perfect peach-inspired appetizer.
PEACH, PROSCIUTTO AND RICOTTA GRILLED CROSTINI
6 slices crusty style bread, such as ciabatta
1/3 cup olive oil
2 large peaches, cut into quarters
6 tablespoons whole milk ricotta seasoned with salt and pepper
3 ounces prosciutto, or 6 slices
1 ½ ounces arugula
Maldon salt for garnish
Slice the bread into slices, about ¾ inch thick. Generously brush with the olive oil and season with salt and pepper. Prepare a grill and heat to high or heat a grill pan on top of the stove and heat to high. Add the bread slices to the grill pan or the grill. Grill for about a minute, turning bread once. Remove from grill and set aside.
Lightly brush the peaches quarters with olive oil. Grill over medium high heat just until nice charred grill marks appear. Remove from heat and set aside. When the peaches are cool enough to handle, slice each quarter into thirds.
Spread each slice of grilled bread with the seasoned ricotta cheese. Drape a slice of prosciutto on top of the cheese.
Arrange several peach slices on the prosciutto.
Lightly toss the arugula with the remaining olive oil and season with salt and pepper.
Place several sprigs of arugula on top of the peaches.
Drizzle with the balsamic glaze and sprinkle with the Maldon salt.
THE PEACH TRUCK LOCATIONS!
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