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Peach & Prosciutto Summer Focaccia | cookinginmygenes.com

Peach & Prosciutto Summer Focaccia

5 from 3 votes
Course: Appetizer
Cuisine: American
Keyword: summer appetizer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Author: Jess
The combination of peppery arugula with creamy mozzarella and prosciutto with the Italian Herb Focaccia, topped with a couple slices of grilled peach to add just a touch of sweetness is the ultimate summer bite!
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Ingredients

  • 1 loaf COBS Bread Italian Focaccia
  • 2 peaches, sliced into 12 pieces per peach
  • 250 g soft mozzarella, divided into 12 pieces
  • 3 cups arugula
  • 6 slices prosciutto, cut in half
  • extra virgin olive oil

Instructions

  • Heat grill to 400F,
  • Divide the mozzarella into 12 pieces.
  • Cut the focaccia into 6 squares and then each square into half for a total of 12 pieces of focaccia.
  • Slice each peach into 12 slices. When the grill is ready, drizzle the slices with extra virgin olive oil and then grill each side of the sliced peach for about 2 minutes, until nice grill marks appear. Then remove from the grill and set aside. Keep the grill on.
  • Toast the focaccia for about 2 minutes on the grill, just on the inside part of the bread (not the crust side) and then remove from the grill.
  • To assemble layer arugula, then a piece of mozzarella, a piece of prosciutto folded in half and top with 2 slices of grilled peach. 
  • Serve and enjoy!
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