Wine Country Recipe: Ferrari-Carano’s Prosciutto, Peach & Arugula Crostini
Sweet, juicy peaches have been spotted at farmer’s markets across the country, and are the stars of this elegant yet simple appetizer, courtesy of Ferrari-Carano Winery. With just a few ingredients and virtually no time at all, you’ll impress your friends and family with this beautiful, seasonal crostini. Paired with a bottle of 2012 Ferrari-Carano Bella Luce, it’s the perfect beginning to any meal.
1 baguette, cut crosswise into 1/4 –inch slices
1 tbsp. olive oil
2 ripe fresh peaches, peeled and sliced thin
1 tbsp. fresh basil, finely julienned
2 tbsp. orange juice
6 oz. goat cheese
½ cup toasted almonds
12- 15 prosciutto slices, sliced paper thin
1 cup fresh arugula leaves
Preheat the oven to 350 degrees for 15 minutes.
Arrange baguette slices on a cookie sheet and brush with extra virgin olive oil. Bake for about 10 minutes, or until bread is crisp and slightly golden.
In small bowl, gently toss peach slices with orange juice and fresh basil. Set aside.
Spread softened goat cheese on each crostini slice, sprinkle with toasted almonds, add peaches, top with prosciutto and arugula leaves.