Gorgonzola, Prosciutto, & Lebanese Peach Bruschetta

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)

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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

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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.

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