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Open-Faced Peach & Prosciutto Sandwiches with Brie & Arugula

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!

Open-Faced Peach & Prosciutto Sandwiches with Brie & Arugula
Makes 8

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

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.