Gourmet crostini with ham, peaches and peach agrodenso
A summer appetizer that combines the sweetness of fruit with the savory flavor of cured meats, all enriched with a touch of Peach Agrodenso: this is the gourmet option for your aperitifs. Easy to prepare and perfect for impressing your guests, these crostini are a perfect balance of freshness, crunch, and flavor.
Ingredients (serves 4)
8 slices of homemade or whole-wheat bread
8 slices of high-quality prosciutto
1 ripe peach
50g cream cheese (Robiola, Squacquerone, or fresh Ricotta)
1 tablespoon honey
Peach Agrodenso to taste
Salt and pepper to taste
Fresh herbs (basil, mint, or thyme) for garnish
Preparation
Toast the bread: Heat a grill or nonstick pan and toast the bread slices until crispy and golden on both sides.
Prepare the peaches: Wash the peach, cut it in half, remove the pit, and slice thinly. Grill the slices for 1-2 minutes per side, until lightly golden.
Prepare the cream: In a bowl, mix the cream cheese with the honey, a pinch of salt, and pepper until smooth.
Assemble the crostini: Spread a thin layer of cream on each slice of toasted bread. Top with a slice of prosciutto and a few slices of grilled peach.
5. Finish: Drizzle with a little Agrodenso di Pesca and garnish with fresh herbs, if desired.
Chef's Tips
Bread: Opt for rustic or whole-wheat bread for added texture and flavor.
Peaches: Nectarines, with their firm, sweet flesh, are ideal for this recipe.
Pairings: Pair the crostini with a fresh, aromatic white wine, such as a Sauvignon Blanc or a Vermentino.
Ingredients (serves 4)
8 slices of homemade or whole-wheat bread
8 slices of high-quality prosciutto
1 ripe peach
50g cream cheese (Robiola, Squacquerone, or fresh Ricotta)
1 tablespoon honey
Peach Agrodenso to taste
Salt and pepper to taste
Fresh herbs (basil, mint, or thyme) for garnish
Preparation
Toast the bread: Heat a grill or nonstick pan and toast the bread slices until crispy and golden on both sides.
Prepare the peaches: Wash the peach, cut it in half, remove the pit, and slice thinly. Grill the slices for 1-2 minutes per side, until lightly golden.
Prepare the cream: In a bowl, mix the cream cheese with the honey, a pinch of salt, and pepper until smooth.
Assemble the crostini: Spread a thin layer of cream on each slice of toasted bread. Top with a slice of prosciutto and a few slices of grilled peach.
5. Finish: Drizzle with a little Agrodenso di Pesca and garnish with fresh herbs, if desired.
Chef's Tips
Bread: Opt for rustic or whole-wheat bread for added texture and flavor.
Peaches: Nectarines, with their firm, sweet flesh, are ideal for this recipe.
Pairings: Pair the crostini with a fresh, aromatic white wine, such as a Sauvignon Blanc or a Vermentino.
