Prosciutto, roasted peach and pecorino crostini
serves
12
“The great thing about crostini is that you don’t need many ingredients to make the perfect summer appetiser. If you have some panne to toast and a few slices of meat and cheese, you can make a beautiful plate of cicchetti (snacks) to enjoy with a drink.” – Kate Zoeller
Recipe note: The topping will make enough for about 12 crostini. Serve with the bresaola, chive and caper mascarpone crostini and lemon ricotta and anchovy crostini.
This recipe is by Kate Zoeller, head chef at Genovese Coffee House
Ingredients (4)
- 2 peaches, halved, stones removed, cut into wedges
- 1 tbs balsamic vinegar
- 12 slices prosciutto, torn
- Shaved pecorino, to garnish
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Brush bread slices with olive oil and sprinkle with salt flakes. Arrange on a baking tray and bake for 6 minutes. Flip bread and bake for another 4-6 minutes, until golden. Set aside to cool.
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3.For the prosciutto topping, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place peach on prepared tray and drizzle with balsamic.
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4.Roast for 10 minutes, or until peach starts to collapse a little. Set aside to cool. Fold a slice of prosciutto onto crostini, then top with a few slices of peach and pecorino.
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