Description
A delightful and elegant grilled peach and stracciatella tartine featuring creamy fresh mozzarella, savory prosciutto-wrapped peaches, and a vibrant herbed pistachio sauce. This recipe combines sweet, salty, and tangy flavors with fresh herbs and a hint of heat, perfect for a sophisticated appetizer or light meal.
Ingredients
Scale
Stracciatella
- 8 oz fresh mozzarella
- ¾ cup heavy cream
Tartine
- 12 peach slices (thick slices, about 2 peaches)
- 6 slices prosciutto (sliced in half lengthwise to make 12)
- 1 small baguette (13–15 inches, sliced in half horizontally)
- Olive oil (⅓ cup plus more for drizzling the bread)
- 1 garlic clove (peeled)
- Honey (to taste)
- Edible flowers (optional)
Herbed Pistachio Sauce
- 2 tbsp fresh tarragon
- ¼ cup fresh chives
- ⅓ cup fresh parsley
- 3 tbsp pistachios
- ¼ cup Parmesan (freshly grated)
- 1 tbsp white balsamic vinegar
- 1 fresno chile (rough chopped)
- 1 tsp crushed red peppers
- 1 lemon (zest only)
- ⅓ cup olive oil
- Salt and pepper (to taste)
Instructions
- Prepare the Stracciatella: Shred the fresh mozzarella into thin strands and place in a container. Mix with heavy cream until combined. Cover tightly and refrigerate for at least 3 hours or overnight to allow flavors to meld and texture to improve.
- Wrap Peaches with Prosciutto: Take the thick peach slices and wrap each piece with a slice of prosciutto. Secure with a skewer if grilling on an open griddle or grill to keep them intact. This step can be skipped if cooking in a pan.
- Make the Herbed Pistachio Sauce: In a food processor, combine fresh tarragon, chives, parsley, pistachios, grated Parmesan, white balsamic vinegar, chopped fresno chile, crushed red peppers, lemon zest, and olive oil. Pulse until the mixture is chunky yet smooth. Taste and adjust seasoning with salt, pepper, and additional olive oil if a smoother consistency is desired.
- Grill the Prosciutto-Wrapped Peaches: Preheat a griddle, grill, or pan over medium heat. Cook the peaches wrapped in prosciutto for approximately 2-3 minutes per side, until golden and slightly caramelized.
- Prepare the Bread: Drizzle olive oil on both sides of the sliced baguette halves. Grill on the preheated surface until golden and crispy. Rub the warm toasted bread with the peeled garlic clove to impart subtle garlic flavor.
- Assemble the Tartine: Spread a generous amount of stracciatella cheese on both sides of the toasted bread. Drizzle honey over the cheese, then layer with the crispy prosciutto-wrapped peaches. Spoon the herbed pistachio sauce over the top. Cut into 6 sections, placing one peach on each piece. Garnish with edible flowers if using, and serve immediately. Enjoy!
Notes
- Stracciatella is best made several hours ahead to allow the cream and mozzarella to fully meld.
- If you don’t have a grill, a heavy skillet or griddle pan works well for cooking the peaches and toasting the bread.
- Adjust the heat of the sauce by tuning the amount of fresno chile and crushed red pepper.
- Use ripe but firm peaches for best grilling results to prevent them from turning mushy.
- Edible flowers add a pretty, elegant touch but can be omitted without affecting flavor.
- For a vegetarian version, omit the prosciutto and consider adding grilled vegetables or more nuts for texture.
- Prep Time: 15 minutes plus 3 hours chilling
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Italian
Keywords: stracciatella tartine, grilled peaches, prosciutto tartine, herbed pistachio sauce, Italian appetizer, grilled baguette, fresh mozzarella recipe
