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Open-Faced Peach & Prosciutto Sandwiches with Brie & Arugula

June 23, 2011 by Mary Anne Rittenhouse 21 Comments

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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!

Print This Recipe Print This Recipe

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.

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Filed Under: Breakfast & Brunch, Entrees, Holidays, Hors d'Oœuvres, Last-Minute Meals, Recipe Index, Recipes Under $20, Starters Tagged With: Afternoon Parties, barbeque, bridal party, cooking, dinner, entertaining, family, food, holiday, Hors d'Oœuvres, Recipes Under $20, Summer

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Blog is the New Black says

    June 23, 2011 at 7:50 am

    BEAUTIFUL!

    Reply
  2. Kate@Diethood says

    June 23, 2011 at 10:26 am

    I’d love a bite of that!! Delicious!

    Reply
  3. Jessica @ How Sweet says

    June 23, 2011 at 10:40 am

    LOVE this! How fabulous would this be for lunch?!?

    Reply
    • feastonthecheap says

      June 23, 2011 at 3:18 pm

      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!

      Reply
  4. Alison @ Ingredients, Inc. says

    June 23, 2011 at 10:57 am

    Delish! Looks great!

    Reply
  5. Krista {Budget Gourmet Mom} says

    June 23, 2011 at 11:33 am

    Just so you know, anything with brie gets a thumbs up in my book! The pairing of the peach and prosciutto sound divine!

    Reply
  6. Heather E says

    June 23, 2011 at 1:59 pm

    Yummy – Sounds/looks delish!

    Reply
    • feastonthecheap says

      June 23, 2011 at 3:11 pm

      Thanks! A bear to photograph. Could’ve used your expertise, sis! xoxo

      Reply
  7. Dee @ Cocktails with Mom says

    June 23, 2011 at 3:22 pm

    Oh my goodness, I was not expecting this when I came to this page. Too beautiful to eat.

    Reply
    • feastonthecheap says

      June 23, 2011 at 3:30 pm

      Thanks! Glad you stopped by. Cheers!

      Reply
  8. Sommer@ASpicyPerspective says

    June 23, 2011 at 5:49 pm

    YUUUUUM. If only I had some brie, I’d be set!

    Reply
  9. Megan says

    June 23, 2011 at 9:02 pm

    I LOVE peaches–and brie! Oh I wish I had all of these ingredients for tomorrow’s lunch!

    Reply
  10. Alice Olson says

    June 24, 2011 at 7:26 am

    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?

    Reply
    • feastonthecheap says

      June 24, 2011 at 4:37 pm

      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

      Reply
  11. Jeanette says

    June 24, 2011 at 11:45 pm

    Gorgeous! Can’t wait for peaches to be in season in the Northeast!

    Reply
  12. Karen says

    June 26, 2011 at 10:55 am

    Yummy! All my favorite summer flavors in one delicious sandwich. 🙂

    Reply
  13. LunaCafe says

    June 27, 2011 at 10:51 am

    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

    Reply
  14. Jay says

    June 28, 2011 at 7:03 am

    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

    Reply
    • feastonthecheap says

      June 28, 2011 at 5:44 pm

      So glad you found us. And your photos are GORGEOUS! The colours so vibrant and rich. Glad we found you! Cheers. M & M

      Reply
  15. Rachel says

    June 28, 2011 at 10:48 pm

    Oh, WOW.

    Reply

Trackbacks

  1. 15 Amazing Prosciutto Sandwich Recipes says:
    October 17, 2013 at 5:51 am

    […] Recipe and Photos credit to feastonthecheap.net […]

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