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

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

By Lisa Featherby
  • Serves 6
  • 20 mins preparation
  • 5 mins cooking
Tomato, prosciutto, peach, basil and mozzarella salad on bruschetta
Tomato, prosciutto, peach, basil and mozzarella salad on bruschetta

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.