Gorgonzola, Prosciutto, & Lebanese Peach Bruschetta


I love a good bite-size appetiser and bruschetta is such straightforward option. You don’t need to posess any real cooking skills to put them together and they are easy on the eye.

I had been flicking through Jamie Oliver’s latest edition of his monthly magazine (this month is oozing with Italian delights), and came across a recipe for bruschetta with figs. Feeling all inspired, off I popped to the shops. To my dismay, the only figs on offer had been imported from a far far away land and were extortionately expensive. To make matters worse – I also couldn’t find the cheese from the recipe. After a momentary panic, I composed myself and formulated plan B.

Figs work in Jamie’s dish because the sweetness beautifully complements the strong flavour of the cheese. Like a chutney. A delicious, vibrant, relatively inexpensive and (most importantly) available alternative was Lebanese peaches. These peaches are small, sweet, firm, tasty, and therfore perfect for the dish. I also picked up a wedge of creamy gorgonzola cheese, and a packet of prosciutto.

Serving-wise, it really depends on how many people you are catering for. I like to make two per person, so these quantities cater for 6 people.

1/2 baguette
200g soft gorgonzola cheese
4 slices prosciutto
2 lebanese peaches (regular peaches will work if these are unavailable)
Balsamic glaze (I picked this up from waitrose, but you can make your own)
Olive oil
1 clove of garlic
Fresh black pepper
Basil leaves to decorate

1/ Slice baguette into thin slices, about 1cm thick. Toast in toaster or under the grill, making sure the pieces don’t burn.
2/ Drizzle each slice with a small amount of olive oil, then rub with a clove of garlic.
3/ Spread a generous scoop of gorgonzola onto each slice.
4/ Fold about a third of a slice of prosciutto on top.
5/ Thinly slice the peaches, and brown on both sides in a small amount of butter and oil. The oil will prevent the butter from burning.
6/ Pat some of the grease off the peach slices with a piece of kitchen towel, then place a slice on top of the prosciutto.
7/ Drizzle with a small amount of balsamic glaze, add a basil leaf, and top with cracked black pepper. ENJOY!

Handy tip – if, like myself, you have a vegetarian in the family (or you are one yourself!), then just skip step 4. Just as tasty!!

Check out my traditional bruschetta recipe: Brilliant Bruschetta
Jamie’s figgy version can be found in the latest edition of the Jamie Oliver magazine (April – May ’14)

Follow #CAKE on FacebookTwitter, and Instagram!

Peach and blue cheese bruschetta

Peach and blue cheese bruschetta

Peach and blue cheese bruschetta

Peach and blue cheese bruschetta

Peach and blue cheese bruschetta

Peach and blue cheese bruschetta

4 thoughts on “Gorgonzola, Prosciutto, & Lebanese Peach Bruschetta

  1. Sally says:

    You found good peaches in Dubai! A Jamie O salad from a long time ago pairs peaches with proscuitto and mozzarella – so you are on the same wavelength.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s