Name: Tomato, prosciutto, peach, basil and mozzarella salad on bruschetta
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 400 gm mixed small tomatoes, such as grape, yellow cherry, cherry truss and Kumato; 2 vine-ripened tomatoes, cut into wedges; 2 ripe peaches, cut into thin wedges; 1 cup (loosely packed) small basil leaves; 6 thin slices San Daniele prosciutto, torn; 2 buffalo mozzarella (about 250gm each), coarsely torn; 6 thick slices sourdough bread; 1 garlic clove, halved; Red wine dressing; 120 ml extra-virgin olive oil, plus extra for brushing; 2 tbsp cabernet sauvignon vinegar

Tomato, prosciutto, peach, basil and mozzarella salad on bruschetta

Australian Gourmet Traveller recipe for tomato, prosciutto, peach, basil and mozzarella salad on bruschetta.

Serves 6

Prep

20M

Cook

Total

25M

Ingredients

400 gm mixed small tomatoes, such as grape, yellow cherry, cherry truss and Kumato

2 vine-ripened tomatoes, cut into wedges

2 ripe peaches, cut into thin wedges

1 cup (loosely packed) small basil leaves

6 thin slices San Daniele prosciutto, torn

2 buffalo mozzarella (about 250gm each), coarsely torn

6 thick slices sourdough bread

1 garlic clove, halved

Red wine dressing

120 ml extra-virgin olive oil, plus extra for brushing

2 tbsp cabernet sauvignon vinegar

Method

Main

1.For red wine dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.

2.Combine tomatoes, peach, basil, prosciutto and mozzarella in a large bowl, add dressing, season to taste and toss to combine.

3.Meanwhile, preheat a char-grill pan over high heat. Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes). Rub with cut side of garlic and transfer to a platter. Scatter salad over bruschetta and serve.

Styling by Lisa Featherby