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4-6
10 minutes
15 minutes
2 ripe peaches, thinly sliced
2 tbsp butter
2 tbsp light brown sugar
2 tbsp extra virgin olive oil
½ cup prepared basil pesto
8 oz fresh mozzarella, sliced
4 oz prosciutto, torn into bite-sized pieces
Balsamic glaze, for drizzling
Fresh basil leaves, torn or chiffonade
Add the butter to the griddle. Once melted, add the sliced peaches and sprinkle with the brown sugar. Cook for 3–5 minutes, turning occasionally, until the peaches are softened and lightly caramelized. Remove from the griddle.
Drizzle the cut sides of the bread with the olive oil. Place the bread cut-side down on the griddle and toast for 2–3 minutes, or until golden brown with light char marks. Remove from the griddle.
Spread the basil pesto evenly over the toasted bread.
Layer the mozzarella slices over the pesto, then top with the warm caramelized peaches.
Scatter the torn prosciutto over the peaches.
Finish with a generous drizzle of balsamic glaze and garnish with the fresh basil.
Slice into triangles and serve immediately while the bread is warm and crisp.
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