Yield 6 toasts
The key to this dish is the quality of the ingredients. Save this one for the season when peaches perfume the markets. The salty pecorino and prosciutto soften under the smoky sweetness of the grilled peach.
As for the toast, I prefer a butter or oil crisped exterior with a soft bite inside so eating the toast doesn’t feel like a chore.
3 thinly sliced pieces of prosciutto
1 large, ripe peach, pitted and quartered
1 tablespoon extra virgin olive oil or unsalted butter
6 thickly sliced pieces of baguette
12 long wispy shavings of pecorino
Freshly cracked black pepper
1 teaspoon finely chopped rosemary
In a large cast iron skillet set over coals or a hot grill fry the prosciutto until shriveled and crisp about 3 minutes then flip and cook an additional minute or two.
Add the peach quarters to the same skillet and sear until charred on the exposed flesh. Set aside the peaches and prosciutto.
Add the olive oil or butter to the skillet then crisp the bread until golden on both sides, about 1 to 2 minutes per side.
Add the pecorino to the toast while warm then thinly slice the peaches and add 3 to 5 slices on top. Sprinkle with flake salt and black pepper then add a broken piece of the crispy prosciutto. Finish with a little pinch of chopped fresh rosemary. Serve while warm.
Recipe by Not Without Salt at http://notwithoutsalt.com/grilled-peach-toast-crispy-prosciutto-pecorino/