Grilled Peach and Prosciutto Blood Orange Olive Oil Bread

As summer fades, bring bold flavor to your table with our Grilled Peach and Prosciutto Bread, finished with Il Fusti Blood Orange Olive Oil. Juicy peaches, savory prosciutto, and a citrus-kissed drizzle come together in a dish that’s equal parts fresh, rich, and irresistible. Try it yourself and taste how effortless seasonal cooking can be!

INGREDIENTS

• 2 naan bread or flatbreads or any bread of your choice

• 2 peaches sliced into wedges

• Il Fusti Blood Orange Olive Oil for brushing

• 1/3 cup basil pesto, store-bought or homemade

• 3 ounces sliced Prosciutto

• 1/2 cup of Spinach

• Burrata cheese

• Fresh basil
  
  

INSTRUCTIONS

• Heat an indoor or outdoor grill to medium-high heat. Brush peach wedges with Il Fusti Blood Orange Olive Oil and place on the grill, for 1 – 2 minutes. Flip, and grill for another 1 – 2 minutes. Use a pair of tongs and remove the peaches to a cutting board or plate. Keep the grill on.
  

• Spread 1/2 of the pesto on one bread and 1/2 on the other. Arrange the prosciutto between the two breads
  

• Grill the flatbreads with the grill lid on for 5 minutes. Transfer to a cutting board.
  

• Top with a few spoonfuls of burrata cheese, spinach, and grilled peaches. 

• Garnish with fresh basil, and season with salt and pepper and a drizzle of Il Fusti Blood Orange Olive Oill. Slice, and serve!

This recipe was adapted and directly sourced from MyModernCookery.com