Peach Bruschetta with Ricotta and Prosciutto

Peach Bruschetta with Ricotta and Prosciutto



cup balsamic vinegar
4slices country-style bread, each about ½ inch thick
cup olive oil, plus more for drizzling
2large peaches, pitted and each cut into 12 slices
6Tbs. ricotta cheese, lightly seasoned with kosher salt
3oz. thinly sliced prosciutto
oz. arugula
Maldon sea salt for sprinkling
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.


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