Photo: Irene Kredenets
Peach Bruschetta with Ricotta and Prosciutto
8 ingredients
Serves 4.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
815
Calories
26g
Protein
25g
Fat
116g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Arugula | 1 cup (20g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup balsamic vinegar
- 4 slices country-style bread, each about 1/2 inch thick
- 1/3 cup olive oil, plus more for drizzling
- 2 large peaches, pitted and each cut into 12 slices
- 6 Tbs. ricotta cheese, lightly seasoned with kosher salt
- 3 oz. thinly sliced prosciutto
- 1 1/2 oz. arugula
- Maldon sea salt for sprinkling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes