Grilled Bruschetta with Nectarines, Ricotta, and Prosciutto

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I’d love to take full credit for these little beauties but the idea comes straight from the June issue of Bon Appetit magazine.

They featured a beautiful spread on different grilled crostini recipes.

A foodies favorite kind of centerfold.

grilled-bruschetta-with-peaches-ricotta-and-prosciutto

I love the classic prosciutto and melon pairing and was intrigued to try it with some fresh nectarines which just happened to make their debut at my local Whole Foods this past week. I also had a container of ricotta in the fridge I need to use up so when my brother invited us down to dinner over the weekend, I volunteered to bring a few appetizers.

These are divine. Like really, really divine.

This bruschetta has it all: salty and rich prosciutto, fresh peaches, creamy ricotta, sweet honey and spicy black pepper. Truly, this is an appetizer that hits it out of the park. I could have eaten this entire plate.

bruschetta-ricotta-prosciutto-honey-pepper

You could use whatever good quality french bread you fancy but I highly recommend using a rosemary infused bread if you can find it. The light herbal note of the rosemary in the bread pairs so well with the rest of the ingredients.

I like the rosemary-olive oil artisan bread by Le Brea Bakery . I can find it at my local Costco and it comes in a two pack but I have no problem putting the other loaf to good use!

I can’t think of a more perfect evening as this past Sunday spent with my brother and his family. We sat in back yard sipping mojitos, marveling at his magnificent garden while the kids threw water balloons.

This bruschetta was the perfect start to an equally delicious meal prepared by my brother.

You must give this a try. It’s that good. I promise.

Here’s to many beautiful evenings spent outdoors with good friends and even better food!

Grilled Bruschetta with Peaches, Ricotta, and Prosciutto

Ingredients

  • rosemary-olive oil bread, sliced about 1/4-inch thick
  • good olive oil
  • kosher salt
  • 1 ripe nectarine, sliced
  • ricotta cheese
  • 6-8 thinly sliced pieces of prosciutto
  • honey
  • coarse ground black pepper

Instructions

Heat the grill to medium high. Brush both sides of bread with olive oil. Sprinkle one side with kosher salt. Grill sliced of bread for 2-3 minutes each side so they get a nice grill mark but still stay soft. Top each sliced of bread with about 1 tablespoon or so of ricotta cheese. Top with a sliced of prosciutto and then sliced peaches. Drizzle with just a touch of honey and finish with a sprinkling of freshly cracked ground pepper.