Grilled peach on top of super smooth home-made cream cheese and salty Parma ham, served on a slice of crusty sourdough bread and drizzled with aged Balsamic Vinegar from Modena, could this sound more delicious or what?!
In a rare sunny and not too cold day I could feel the air is changing, Spring is coming! Finally the dark and rich dishes are to be swap for vibrant, colourful and light recipes that remind me of home every-time.
I love to eat contrasting flavours, perhaps because Venezuelan food is full of it, sweet and savoury in almost every dish, so when I saw this recipe one day looking for something in Google I knew I had to make it!
Of course I added my own twist, and why not? Recipes are for that, to make them your own. The original recipe used wine vinegar and natural peaches but I thought adding a grilled peach and Balsamic vinegar instead would add another flavour dimension to the dish.
And what can I say about the home-made cream cheese? Well, is super duper creamy my friends!! If you’ve never made cream cheese, then this is your chance. After making it I doubt you will ever buy shop bought cream cheese again! But don’t worry, here’s the recipe How to Make Home-Made Cream Cheese.
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Grilled peach on top of super smooth home-made cream cheese and salty Parma ham, served on crusty artisan bread and drizzled with aged Balsamic Vinegar from Modena. Sweet, savoury and sour flavours on a crusty bread.
- 4 slices Sourdough artisan bread toasted
- 4 slices Italian Prosciutto (Ham)
- 250 grams Full fat cream cheese
- 2 Sweet peaches sliced
- Balsamic glaze to taste
In a hot grill without any oil place the slices of peaches and let them grill for approx 5 minutes or until they get black grill marks.
Once all the peaches are done set aside. In the same grill place the bread slices and also let grill until golden and crusty.
Once done, build the bruschette adding an abundant layer of cream cheese, then a slice of Italian prosciutto ham and 2 or 3 slices of peach
Once all the bruschette are done, put them on a serving board or plate and drizzle the Balsamic vinegar over each and serve immediately!!
Sometime I like to add some wild Rocket leaves for a pican flavour. But this is optional.
This recipe is so complex in flavour is unreal for such an easy and small dish. The sweetness of the peaches, the creaminess of the cheese, the saltiness of the ham, and the sour flavour of the Balsamic vinegar, all set together by a single slice of crusty sourdough bread.
I think this dish would make a great bruschetta starter or entree for a Spring or Summer meal, especially that peaches are in season from May until September, being July and August their peak time.
All the elements of this dish apart from the bread can be prepared in advance, and when you’re cooking for a crowd, there’s nothing better that making everything in advance, right?
The peaches can be grilled the day before or in the morning, the cheese can be made 2 days in advance and the ham and vinegar, well, they are bought of course. The only element that really needs to be toasted last minute is the bread, unless you like cold hard bread that is.
Made this recipe? How about rating it….leave your comments below I would like to know if you made this recipe and what you thought about it.
See you next week with another delicious recipe