If I could eat one specific type of food for the rest of my life, it would be bruschetta. Seriously, think about how many different types of bruschetta there are. You would never be bored. Your meals would always be kind of well balanced and the plate would always look beautiful!
Back when my husband and I were two young kids who were just dating, I came over to his apartment to celebrate Valentine’s Day to see a huge arrangement of roses, two glasses of wine, and beautifully plated tomato and mozzarella bruschetta sitting on his kitchen table.
At the time, I was so swept off my feet by this grand gesture. My husband cooks nothing! To think that he did that chopping and cutting just for me was really sweet.
Later, he let it slip that he ordered take-out bruschetta from one of our favorite restaurants and the roses were from a cemetery florist! Yep, that’s the man I love!
Regardless, bruschetta is such an easy dish that can go so many different ways. It always impresses, even if you pretend it is homemade.
Ingredients (Serves 2 to 4)
1 Tablespoon Balsamic Vinegar
¼ Cup Olive Oil
1 Teaspoon Sugar
1 Baguette (Italian, Whole Wheat, or Sourdough), sliced into 8-12 pieces
2 Slices of Thinly Sliced Prosciutto
½ Teaspoon Chopped Fresh Mint Leaves
½ Teaspoon Chopped Fresh Basil Leaves
Cut each peach in half and remove the pit.
Add the balsamic vinegar, olive oil, and sugar to a small mixing bowl. Whisk to combine. Place the peaches in a rimmed dish and pour the marinade over the peaches. Make sure that the cut side of the peach is sitting in the marinade so it has a chance to absorb the goodness!
Let the peaches marinade for at least fifteen minutes. This will go by fast while you work of the rest of the bruschetta. Slice the baguette, drizzle each piece with a little bit of olive oil on each side, place the slices on a plate, and take them out to the grill. Make sure the heat of your grill is on low. Grill each side of the bread for 3-5 minutes depending on the crispiness you desire.
While you are grilling the last side of the bread, add the peaches to the grill, cut side down. Grill for five minutes.
Remove the peaches and bread from the grill. Slice each piece of prosciutto into fourths. Roughly chop some fresh mint and basil. Cut each half of peach into thirds.
Now, start an assembly line. Line up each slice of bread. Top each slice with prosciutto, a wedge of grilled peach, and then sprinkle the basil and mint over each slice.