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Bruschetta Grilled Nectarine and Cured Ham with Pesto and Mozzarella

A delightful mix of warm bread topped with melted mozzarella, sweet grilled nectarine, and salty cured ham, perfect for summer evenings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Bread and Cheese
  • 1.5 slices Sliced country bread
  • 0.5 piece Mozzarella
  • 0.5 sachet Green pesto alla genovese
Fruits and Vegetables
  • 1 piece Nectarine Cut into thin slices
  • 0.5 sachet Salad To serve on the side
Meats
  • 1 slice Cured ham Torn roughly
Cooking Essentials
  • 1 tbsp Olive oil For grilling nectarines
  • 1 tsp Butter For grilling nectarines
  • 0.5 tsp Mustard For vinaigrette
  • 1 tsp Black balsamic vinegar For vinaigrette
  • To taste Salt and pepper For seasoning

Method
 

Preparation
  1. Preheat the oven to 230 degrees C (210 degrees C fan assisted).
  2. Bake 1.5 slices of bread per person for 4-5 minutes on a baking sheet covered with parchment paper, or until lightly golden.
  3. Drain the mozzarella, cut it into thin slices, and pat dry with paper towels.
  4. Spread pesto on the bread, arrange mozzarella on top, and season with pepper.
Cooking
  1. Bake everything for 6-8 minutes in the upper part of the oven, or until the cheese is melted.
  2. Meanwhile, cut the nectarines in half and remove the pit, then slice thinly.
  3. Heat a small frying pan over high heat with olive oil and butter and grill the nectarines for 2-5 minutes, or until colored.
Vinaigrette Preparation
  1. In a salad bowl, mix mustard and balsamic vinegar with a drizzle of olive oil. Season with salt and pepper.
  2. Just before serving, add the salad and mix.
Serving
  1. Roughly tear the cured ham and distribute it along with the grilled nectarines over the bruschettas.
  2. Serve the bruschettas with salad on the side.

Notes

Serve warm so the mozzarella stays melty. Dress the salad just before serving to keep it crisp. This bruschetta is best fresh but can be stored separately for 1-2 days.