Ripe but firm peaches work the best. This recipe works well on its own or you can add some crispy, crumbled prosciutto to add a bit of salty crunch!
Ingredients
4-6 ripe peaches, sliced into wedges
1/4 cup Basil Olive Oil, divided
1 baguette, sliced into 1/2-inch thick rounds
4 cups arugula
ricotta cheese
Salt and pepper to taste
2 Tbsp Denissimo Dark Balsamic Reduction
Directions
Preheat grill to medium-high heat.
Grill peach slices brushed with Basil Olive Oil for 2-3 minutes per each side or until caramelized and slightly charred.
Meanwhile, toast baguette slices until lightly browned.
Top toasted bread with a couple slices of grilled peach, topped with ricotta cheese, (drizzle basil olive oil on the ricotta) a handful of arugula, and a sprinkle of salt and pepper.
Drizzle balsamic reduction over the bruschetta and serve immediately.