Pesto Prosciutto Peach
“Sweet pear, salty prosciutto, and tangy goat cheese on a pesto canvas.”
Pesto Prosciutto Peach (featuring ripe pear in place of traditional peach) is a seasonal masterpiece of contrasts. Thin slices of juicy pear mingle with silky prosciutto and crumbled goat cheese atop an herbaceous pesto base. Toasted walnuts provide crunch, arugula adds a peppery bite, and a thread of honey ties the sweet and savory elements together.
Sauce
Classic Basil PestoToppings
Base Cheese
mozzarella
Finishing Drizzle
honey
Frequently Asked Questions
When should I add the pear slices?
Add thin pear slices before baking so they soften slightly and caramelize at the edges. Choose a firm pear like Bosc or Anjou that holds its shape in heat rather than turning to mush.
Can I use actual peaches instead of pear?
Absolutely. In summer when peaches are in season, use ripe but firm peach slices for an even sweeter, more aromatic result. Nectarines also work beautifully.
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