Sunday, July 8, 2012

Grilled Peach, Prosciutto & Crostini Salad

This salad just screams summer on a plate!  It’s perfect for picnics and outdoor BBQs and is sure to wow your family and friends with the multiple layers of sweet and savory.  If desired you can substitute thinly sliced Virginia ham for the prosciutto. 

Serves 6
1 Loaf Italian bread sliced ½ inch thick
1 Clove Garlic
1/3 Cup Extra Virgin Olive Oil + 3 tablespoons
½ Cup Cream Cheese
¼ Cup Greek Yogurt
1T. Honey
4-6 Peaches
4-6 Ounces Baby Arugula
1/3 Pound Prosciutto
1/3 cup Feta Cheese
1-2 T. Raspberry Vinegar
Salt & Pepper to taste
Peel the peaches, cut in half, remove the stone and grill on the cut side only until lightly caramelized
Mix together the cream cheese, yogurt and honey then set aside
Lightly brush one side of the bread slices with olive oil, place on a baking sheet and bake in 450F oven for 4-5 minutes
Rub the toasted bread slices lightly with the garlic clove
Spread the cream cheese on the toasts and place on a large serving platter
Top with the arugula, prosciutto, peaches and feta
Mix together 1/3 cup olive oil, vinegar salt and pepper
Drizzle onto the salad and serve


  1. Sounds incredible, I love your combination of flavors! YUM YUM!