Taste it, Now Make it! Prosciutto Bruschetta

During my recent travels to Nova Scotia, I visited Mix Fresh Kitchen with my parents. We began our meal with some great cocktails and appetizers, one of which was this wonderful prosciutto bruschetta. What really made this appetizer shine was the inclusion of fresh mint – it gave the bruschetta a new depth of flavour that was really memorable and quite good. Below is my attempt to re-create this dish at home.


1 baguette, thinly sliced

olive oil

1 pear

1 peach, preferably freestone

8 slices prosciutto, cut in half lengthwise

a few fresh mint leaves

1/4 to 1/2 cup mascarpone cheese


Preheat the broiler to high.

Arrange the baguette slices in a single layer on a baking sheet. Brush baguette slices lightly with olive oil. Broil for 2 to 4 minutes, or until the bread looks golden and crispy. Set aside. Preheat oven to 350º F.

Slice the pear in half and remove the core using a melon baller or spoon. Slice each half into quarters. Run a knife around the peach and twist the halves apart (this is easiest with a freestone peach). Slice each peach half into quarters.

Set a wire rack over a baking sheet. Wrap each of the pear and peach slices with 1/2 slice of prosciutto. Arrange in a single layer on the wire rack and roast for 15 to 20 minutes, until the prosciutto is crispy and the pear and peach slices are fork-tender.

With a knife, spread each crostini with about a tablespoon of mascarpone cheese. Roll the mint leaves into a cigar shape and chiffonade. Place a few strand of mint on each crostini. Place a slice of prosciutto-wrapped pear or peach on top.

Serve on a long plate, alternating the pear and peach bruschetta.

Makes 16 appetizers.




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