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Mary Anne here. As I cruised my grocer’s aisles this past weekend, the plump, softly furred peaches captured my imagination. I wanted peaches, and I wanted them right then and there – even in their unripened form. Given their immature state, I began daydreaming this “cooked salad” on bread and the following ingredients somehow landed in my basket.
I was able to wait a full two days before diving in so that the peaches could begin to ripen, nestled in their closed paper bags on my sunniest window sill. A word to the wise before you go any further: these sammies are so flavorful and juicy that they are definitely NOT first date material, lest you’re keen to look like a slob. This marriage of fruit and ham is so incredibly well-suited, we recommend you share them with your nearest and dearest – those in your life that don’t cringe at a bit of extra napkin dabbing or the occasional drip of peach juice down your chin!
Serve these for breakfast, brunch, lunch or dinner – they’re that good and that versatile. They’re the perfect partners to poolside parties and terrific starters for backyard barbecues. And did I mention that they take about 45 minutes to prepare from start to finish? Yay summer!
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Open-Faced Peach & Prosciutto Sandwiches with Brie & Arugula
Makes 8
Ingredients:
1 medium Bermuda onion, sliced very thin – $0.89
4 Tablespoons olive oil, divided – stock
Splash of Balsamic vinegar – stock
2 Tablespoons fresh ginger, minced – $0.21
4 peaches (about 1 ½ lbs), sliced into ½-inch wedges – $1.79
1 teaspoon ground cinnamon – stock
½ lb. Brie, rind removed and cut into 16 slices – $3.64
6 ozs. prosciutto – $7.98
2 cups arugula (loosely packed) – $2.29
8-slices Ciabatta or Artisanal bread – $2.49
Grand Total Assuming Well-Stocked Pantry: $19.29
Total Per Slice: $2.41
Directions:
1. Over medium flame, heat 2 Tablespoons of the olive oil in a large skillet. Add the onion and sauté, stirring frequently, until golden, about 15 minutes. Add a splash of Balsamic, stirring well to combine. Continue sautéing an additional 5 minutes. Transfer to a small bowl and set aside.
2. Add the remaining 2 Tablespoons of oil to the same pan. Add the minced ginger and sauté until pale gold, about 4 minutes. Add the sliced peaches to the pan and sprinkle with the cinnamon. Lower the flame and continue simmering, partially covered, stirring often, about 5 minutes or until the peaches just begin to release their juices. Remove from the heat.
3.Arrange the oven rack so that it is about 4 inches away from the broiler flame. Preheat the broiler according to manufacturer’s instructions.
4. Meanwhile, place the sliced bread on a cookie sheet. Divide the Brie evenly and place on the bread. Broil the cheese-bread for about 1 to 2 minutes, just until the Brie softens and begins to melt. Any longer and you risk burning the bread!
5. Remove the cookie sheet from the oven. Top the cheese-bread with sliced peaches, prosciutto, and Bermuda onion.
6. Return the tray to the oven and broil for just a minute or so, until the onion begins to “frizzle” and the prosciutto begins to crisp. Be careful not to over cook.
7. Top each slice with arugula and serve immediately.
BEAUTIFUL!
I’d love a bite of that!! Delicious!
LOVE this! How fabulous would this be for lunch?!?
Ha! It was – had leftovers today and it was great! I had covered the leftover peaches,etc all in separate containers and then just assembled a couple of sammies at lunchtime. Guess that means you can make the components the day before! I’ll have to add that bit to the recipe. Hope you have a great weekend. Cheers!
Delish! Looks great!
Just so you know, anything with brie gets a thumbs up in my book! The pairing of the peach and prosciutto sound divine!
Yummy – Sounds/looks delish!
Thanks! A bear to photograph. Could’ve used your expertise, sis! xoxo
Oh my goodness, I was not expecting this when I came to this page. Too beautiful to eat.
Thanks! Glad you stopped by. Cheers!
YUUUUUM. If only I had some brie, I’d be set!
I LOVE peaches–and brie! Oh I wish I had all of these ingredients for tomorrow’s lunch!
It’s me again, your pest from a remote corner of Costa Rica. I’ve never seen a peach here, but I have a fridge full of pears and some gorgonzola that will be of no use at all if I don’t use it soon. Whadaya think? The vegetable truck arrives today, so arugula may be an option. Something other than Prosciutto?
Hi, Alice. And no – you are never a pest! We love hearing from you. Pears would be great and if you can’t get arugula, try baby spinach. As for prosciutto – a thin ham is fine or if you don’t eat pork, try slivers of poached chicken with maybe some pesto brushed on the slices with a quick broil before assembling the sandwiches. As for gorgonzola – it’s a natural with pears. Let me know what you cobble together – could be a completely new sandwich! Best, Mary Anne
Gorgeous! Can’t wait for peaches to be in season in the Northeast!
Yummy! All my favorite summer flavors in one delicious sandwich. 🙂
Wow, all my favorite foods in one sandwich. Gorgeous! I’ve never tried peaches in a sandwich. Now if they will just hurry up and ripen. 🙂 …Susan
looks heavenly..
first time here..lovely space you have..
very interesting posts with gorgeous clicks…
Am your happy subscriber now..:)
do stop by mine sometime..
Tasty Appetite
So glad you found us. And your photos are GORGEOUS! The colours so vibrant and rich. Glad we found you! Cheers. M & M
Oh, WOW.