Time to break out the cast iron skillet. 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.
Photos by Ashley Rodriguez
Yields 6 Toasts
- 3 thinly sliced pieces of prosucuitto
- 1 large, ripe peach, pitted & quartered
- 1 tablespoon extra virgin olive oil or unsalted butter
- 6 thickly sliced pieces of baguette
- 12 long wispy shavings of pecorino
- Flake salt
- Fresh 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.