Grilled Peaches & Prosciutto on Sourdough

Ingredients

• 3peaches
• 7.5 ml (1 1/2 tsp)vegetable or sunflower oil
• 4 slicessourdough bread
• 8 slicesprosciutto
• 75 gsoft goat’s cheese

Instructions

1. 1

   Prepare the peaches

   Remove the stones from the peaches and cut each one into 8 slices. Brush both sides of every slice with oil.

2. 2

   Grill the peaches

   Heat a griddle pan over a medium heat. Once hot, place the peaches on one cut side and grill for 2–3 minutes, then turn them onto the other cut side.

3. 3

   Grill the skins

   Grill the peaches on their skin side for 1 minute to finish.

4. 4

   Toast the bread

   Cut the sourdough into thick slices and toast them.

5. 5

   Top the toast

   Spread goat’s cheese over each slice of toast, then add the prosciutto and grilled peaches.

What is grilled peach and prosciutto sourdough?

It is an open-faced toast topped with grilled fruit, cured ham and soft goat’s cheese. The combination takes cues from Mediterranean cooking, where sweet fruit and savoury ingredients make a natural pairing.

This version keeps the preparation simple: the peaches are griddled, while the sourdough is toasted and dressed just before serving. The result balances juicy fruit, crisp-edged bread, salty prosciutto and creamy cheese.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 11g protein, 47g carbs, 9g fat.

The sourdough and peaches contribute most of the carbohydrates, while the goat’s cheese and prosciutto provide much of the protein and fat; the oil adds a little more fat. Pair a slice with a generous green salad to add freshness and round out the plate.

Choosing the ingredients

Peaches: Choose fruit that is ripe but still firm enough to slice and turn on the griddle. Very soft peaches can break apart as they cook.

Sourdough: Thick slices make a sturdy base for the toppings. Toast them until crisp enough to hold the cheese and fruit without becoming brittle.

Griddling the peaches

Oil: A light brush on both sides helps the peach slices make contact with the hot pan. Use just the listed amount and spread it evenly.

Turning: Let the first cut side grill for 2–3 minutes before turning, then finish the peaches on their skin side for 1 minute. If a slice resists lifting, give it a little longer rather than forcing it.

Getting the texture right

Look for visible griddle marks and peaches that have softened slightly but still hold their shape. They should be tender rather than collapsing.

Toast the bread separately and assemble after grilling. That keeps the sourdough crisp against the juicy peaches and soft cheese.

Timing and assembly

The recipe takes 16 minutes in total, so prepare the peaches before heating the griddle. While they cook, you can cut and toast the bread.

Spread the goat’s cheese over the toast first, then layer on the prosciutto and peaches. Serve soon after assembling for the best contrast of warm fruit and crisp bread.

What to serve alongside

Serve the toast as a light lunch or starter, with a simple green salad for freshness. Its sweet-and-savoury toppings also work well alongside other small Mediterranean-inspired dishes.

For a more substantial meal, add a bowl of soup or extra salad to the table. Keep accompaniments fairly simple so the peaches and prosciutto remain the focus.

Recipe notes & tips

• Use peaches that are ripe but firm so they are easier to turn.
• Brush the oil over both cut sides for even contact with the griddle.
• Let the griddle pan heat fully before adding the fruit.
• Use a thin spatula to turn the peaches without breaking them.
• Toast the sourdough while the peaches cook to keep the preparation moving.
• Assemble just before serving so the toast stays crisp.

Variations

• Add fresh herbs: Scatter a few basil leaves over the assembled toast.
• Use nectarines: Swap in firm nectarines and grill them in the same way.
• Try another cheese: Use soft ricotta in place of the goat’s cheese.
• Add a peppery note: Finish with a little freshly ground black pepper.
• Use rustic bread: Choose another thick-sliced loaf if sourdough is unavailable.

Common mistakes to avoid

• Using very soft peaches: They can fall apart on the griddle, so choose fruit that still feels firm.
• Turning too soon: The slices may stick or tear, so allow 2–3 minutes on the first cut side.
• Crowding the pan: The peaches are harder to turn when packed together, so grill in batches if needed.
• Over-toasting the bread: Very hard slices can be difficult to bite through, so toast until crisp but not brittle.
• Assembling too early: Juices can soften the sourdough, so add the toppings shortly before serving.

How to store

These toasts are best eaten as soon as they are assembled. If needed, refrigerate the grilled peaches and prosciutto separately from the bread and cheese, covered, and use within 1 day; reheat the peaches gently and toast fresh bread before assembling.

Frequently asked questions