Peach & Proscuitto Crostini

CHICOPEE, Mass. (Mass Appeal) – New England peach season may be short, but it sure is sweet! Personal Chef Bill Collins from joined us to share a peachy recipe!

Peach and Prosciutto CrostiniPeach & Proscuitto Crostini 3

½ loaf French bread

1/3 cup olive oil
3 garlic cloves, peeled and minced
4 peaches, pitted and cut into 12 slices each
4 slices of prosciutto, very thinly sliced, then cut into 5 pieces per slice
small block of parmesan cheese (less than 4 oz)

For the toast:
Preheat the oven to 375°
Combine the olive oil with the garlic. Thinly slice the bread, and brush the oil on to it. Toast for 5-7 minutes, or until golden.

To assemble the crostini:Peach & Proscuitto Crostini 1
1. Arrange all of the pieces of toast on a sheet pan to make assembly easier
2. Place two peach slices onto each piece of toast. Add a piece of prosciutto on top of the peaches
3. With a vegetable peeler, make small slices of parmesan cheese, and place them over the prosciutto
4. Serve immediately with your favorite wine or other beverage

Makes 20 pieces

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