Made with our Calivinegar Pear Balsamic Vinegar
Pear Balsamic Vinegar
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Servings: 2-3 | Prep Time: 10 min | Total Time: 20 min
- INGREDIENTS
- INSTRUCTIONS
- 1 sourdough baguette, sliced
- 3 large peaches, sliced and slightly under-ripe
- 8 ounces ricotta cheese
- 3 ounces prosciutto, thinly sliced
- Calivinegar Pear Champagne Vinegar, for drizzling
- Calivirgin Premium Extra Virgin Olive Oil, for drizzling
- Fresh basil, for garnish
- Preheat grill to high heat.
- Place the sliced sourdough bread on a baking sheet and brush both sides with Calivirgin Premium Extra Virgin Olive Oil. Do the same for the peaches.
- Place the peaches on the grill and grill for 2-3 minutes on each side, or until lightly caramelized.
- Add the bread to the grill. Grill for 2-3 minutes on each side.
- Remove the toasted bread and peaches from the grill. Spread the ricotta on the bread and drizzle with Calivinegar Pear Champagne Vinegar.
- Top with a slice of prosciutto, a few peach slices and fresh basil. Enjoy!