Grilled Peach and Prosciutto Sourdough
Grilled Peach and Prosciutto Sourdough
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Ingredients
| 2 | peaches | |
| ½ | teaspoon fresh ginger, finely minced | |
| 1 | teaspoon sugar | |
| 1½ | tablespoons lime juice | |
| 3 | tablespoons CO-OP GOLD Extra Virgin Olive Oil, divided | |
| 2 | slices (½-inch thick) CO-OP GOLD PURE Artisan Sourdough Bread | |
| 3 | tablespoons ricotta cheese | |
| 1 | teaspoon fresh basil, thinly sliced | |
| 2 | teaspoons capers, roughly chopped | |
| 6 | slices SAN DANIELE Prosciutto | |
| ⅓ | cup baby arugula |
Directions
Cut peaches in half and remove pit. Gently toss peaches, ginger, sugar and lime juice together in a medium bowl and marinate for at least 30 minutes. Preheat grill to medium heat. Place peaches cut side down, turning as char marks appear – about three minutes per side. Remove from heat just before they start to soften, as they will continue to cook once removed from the grill. Let cool and roughly chop. Set aside until ready to assemble.
Drizzle two tablespoons of olive oil over both sides of bread. Place on grill and toast both sides for one minute allowing a bit of char. This will add wonderful flavour.
Spread the ricotta cheese on one side of each of the toast slices. Add chopped peaches and evenly sprinkle with basil and capers. Add three slices of prosciutto to each and top with arugula. Drizzle with remaining tablespoon of olive oil.