Myanbah Farm Recipe Categories

Grilled Peach and Prosciutto Crostini

Delight your taste buds with the perfect harmony of sweet peaches, savory prosciutto, and the exquisite flavor of Myanbah Farm Fig and Honey Caramelised Balsamic. Our Grilled Peach and Prosciutto Crostini is a culinary masterpiece, combining contrasting flavors and textures on a bed of crispy sourdough. Let’s dive into creating this appetizer that’s bound to impress!

Ingredients

1x 200g packet of prosciutto
120ml Myanbah Farm Fig and Honey Caramelised Balsamic
1x medium sourdough loaf
2x peaches, sliced
2 1/2cups of mixed lettuce
1 cup of low fat ricotta
¼ cup olive oil
Salt and pepper to taste

Method

Remove the ends of the loaf and slice the remaining loaf into 6 thick slices.
Brush with olive oil and grill in a sandwich press or in a hot pan until crispy.
Grill the peach slices for 1 minute on each size or until you start to see caramelisation on the flesh.
Spread 1-2 teaspoons of ricotta on each slice of toast.
Top generously with salt and pepper.
Place a layer of mixed leave ontop of the ricotta mixture.
Add 2-3 slices of grilled peaches on each slice of toast.
Drape a slice of prosciutto ontop and sprinkle with freshly cracked pepper.
Drizzle generously with 5-10ml of Myanbah Farm Fig and Honey Caramelised Balsamic.
Place an additional 5-10ml of the dressing on the side for dipping. Serve warm.

Recipe variation

For those who like it HOT, sprinkle ¼ teaspoon of dried chilli flakes and a pinch of garlic powder on the ricotta mixture.

Recipe provided by

Jess Page

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Caramelised Balsamic, Caramelised Balsamic with Fig and Honey 250ml, Pork

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