The tangy sweetness of a peach pairs surprisingly well with fresh mozzarella and a little basil in this Peach and Prosciutto Salad. But let’s not stop there…this is a baking site after all. To really give this salad a boost, we’re going to bake some prosciutto to add a nice crispy bacon-like topping.
You know how when its the middle of summer and the thought of eating anything warm when it’s 192º outside is literally a nightmare? Yeah, same. I’m not much for big leafy green kale-esque salads, a little too “health food” for me. But I do love a delicious fruity salad when it’s screaming hot outside. And with peaches at their peak, you simply cannot go wrong with a peach salad.
Let’s talk crispy prosciutto. Prosciutto in its own right is absolutely delicious. Salty, buttery, hammy — it’s nearly perfect. But we’re not going for a nearly perfect peach salad. To really cap off our summer salad, we are going to bake the slices of prosciutto in the oven for a bit. Those thin deli slices transform into a crispy bacon-like chip. Once cooled, you can crumble the prosciutto up like super amazing bacon bits, but I prefer to break them up into larger pieces. It’s like a little surprise while working your way through the salad.
Making the Crispy Prosciutto
Here’s the best part. Making crispy prosciutto chips is insanely easy. Turn the oven up to 400ºF, lay the slices of prosciutto in an even layer on a baking sheet, and toss in the oven for 14 or so minutes. Then, leave to cool completely. After cooled, you will have a perfectly crispy prosciutto topping.
Completing your Peach Salad
So, we can’t do just peaches and prosciutto (I mean, we could, but let’s give it a little more pizazz). I like to add in some fresh pearl-sized mozzarella. It might be labeled as “perline” in your stores up in the fancy cheese area, but it’s readily available at grocery stores. The final touches are some fresh basil leaves and sliced almonds. Serve with some bread if desired, like this Cheesy Braided Pesto Bread.
- Parchment Paper Sheets are 10,000 easier and work better than the rolls available at the grocery store.
- Gold Baking Sheets are my go-to pan.
Bump up the summer salad game with a refreshing peach salad, topped with fresh mozzarella, almonds, and, oh yes, crispy prosciutto.
- 4 slices prosciutto
- 6–8 ripe peaches, medium
- 8 ounces fresh mozzarella, perline-sized
- 12–15 fresh basil leaves
- 1/4 cup sliced almonds
- Extra-virgin olive oil
- Salt & pepper
- Preheat oven to 400ºF.
- Line a baking sheet with parchment paper, and place prosciutto slices in an even layer
- Bake for 12-15 minutes, until prosciutto is beginning to curl and crisp
- Leave to cool completely. Prosciutto will continue to crisp as it cools.
- While prosciutto is cooling, slice peaches. (Run knife around the perimeter of the peaches, and twist the halves away from the pits.) Divide evenly among plates.
- Break prosciutto up into a few large pieces, topping the peaches.
- Divide the mozzarella, almonds and torn basil leaves between the plates.
- Drizzle with olive oil, salt and pepper to taste.
Store extra slices of crispy prosciutto in an airtight container and place in the fridge.
Keywords: fruit, summer, brunch