Prosciutto Bruschetta
Don’t miss out on this summer’s best appetizer! This prosciutto bruschetta is made with juicy peaches, creamy whipped dairy free feta and savory prosciutto then drizzled with hot honey and sliced fresh basil. This unique bruschetta combines just the right blend of sweet, salty, and tangy with the best flavors the summer season has to offer.
Why you’ll love this prosciutto bruschetta
I know that prosciutto is typically served with cantaloupe, but I just love the extra sweetness of peaches with the saltiness of the cured ham. It balances so well and, of course, goes even better with the herbaceous flavor of the basil.
And, the vegan whipped feta. Don’t even get me started. It turned out better than I expected, and I think it might be my new favorite thing. While it doesn’t quite taste like actual feta, the flavor is phenomenal and really gives me a mix of goat cheese/ricotta cheese.
If you love that sweet and savory dynamic, this appetizer is for you! Plus, it’s fresh and colorful, so it’s sure to impress any guests you have this summer.
Ingredients & substitutions
- Prosciutto
- Peaches
- Hot honey – Feel free to sub regular honey if you don’t like spicy.
- Vegan feta – We used Violife, and it whips up beautifully for this recipe, but feel free to substitute your favorite (or even use dairy-based feta if it works for you!)
- Coconut yogurt – Unsweetened and plain is what you want. If you can’t find that, sub vegan sour cream (if you can use dairy, plain Greek yogurt would work as well).
- Agave nectar – Any liquid sweetener will work, I normally use agave to keep the whipped feta vegan, but since we’re using meat in the recipe, it doesn’t really matter and honey will work just fine.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this prosciutto bruschetta
Make the whipped feta. Add whipped feta ingredients to a food processor or blender. Process until fluffy and smooth. Set aside for assembly.
If you want to make this in advance, make sure to refrigerate it until you’re ready to assemble.
Toast the bruschetta. Slice a baguette into ½ inch thick slices. Brush with olive oil and toast in a skillet over medium high heat. Remove from heat and allow the bread to cool before assembling.
Assemble the bruschetta. Spread a layer of whipped feta on each piece of toasted bread, followed by a 2-3 slices of peaches and a slice of prosciutto. Finish it off with a bit of fresh basil and a drizzle of honey.
I also like to sprinkle a little flaky sea salt and coarse black pepper for some added texture, but it’s totally optional.
Everything you need to know about bruschetta
Bruschetta can be served either cold or hot, depending on the recipe or combination of topping ingredients being served. We recommend serving this one at room temperature, but you’ll want to keep the toppings chilled until ready to serve.
You can store leftover bruschetta in the fridge for 3-5 days, keep in mind that the toasted bread will lose some of its delightful crunch when refrigerated. If you want to prep ahead of time, prepare all of the component separately and assemble just prior to serving.
More summer fruit recipes you should try
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Ingredients
- ¼ cup olive oil
- 1 large baguette sliced in ½ inch pieces
- 3 peaches thinly sliced
- 1 – 4 ounce packages prosciutto
- ¼ cup sliced fresh basil leaves
- 1 -2 tablespoons hot honey for garnish
- Whipped feta for spread (recipe below)
- 1 – 8.1 ounces Violife feta 230g
- 1 – 5.3 ounces coconut yogurt (150g)
- ½ garlic clove
- ½ teaspoons salt
- 2 tablespoons olive oil
- 2 teaspoons agave nectar or honey
Instructions
- Combine whipped feta ingredients in the bowl of a food processor. Blend until smooth. Transfer to a container and store until ready to assemble.
- Heat a large skillet to medium high. Brush the baguette slices with olive oil and toast in the skillet until golden brown, turning as needed. Remove from skillet and set aside.
- To assemble the bruschetta: Spread a layer of whipped feta on each toast. Next, top with a few peach slices, some prosciutto and fresh basil. Then, drizzle with honey.
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