Ingredients
Scale
- ½ Pound Crusty Bread (such as boule or chiabatta – cut into 1’’ slices)
- 8 ounces Halloumi Cheese – cut into 8 slices
- 2 Peaches – cut into wedges
- 2 Shallots – thinly sliced
- 2–3 Heirloom Tomatoes – cut into wedges
- 3 ounces Prosciutto
- 2 TBS Fresh Mint – roughly chopped
- ¼ Cup Fresh Basil (divided – roughly chopped)
- 1 Clove of Garlic
- 1/3 Cup Balsamic Vinegar
- 2 TBS Honey
- ½ Cup Good Olive Oil (plus more for grilling)
- Kosher Salt and Fresh Ground Pepper
Instructions
- Make the Balsamic Vinaigrette: Add the garlic to the bowl of a small food processor. Pulse until finely chopped. Add in the honey and balsamic. With the food processor running, slowly stream in ½ cup of olive oil. Add in 2 tablespoons of the basil and pulse until blended. Season with salt and pepper to taste. Transfer to a container, cover and refrigerate until ready to use.
- Heat grill to medium. Brush bread with a few tablespoons of oil and place on the grill. Cook, turning once, until charred in spots, about 4-5 minutes. Add the halloumi to the grill and cook, 3-4 minutes per side, or until golden. Remove bread and halloumi from grill and set aside to cool slightly.
- To Serve: When bread and halloumi are cool enough to handle, cut or tear into ½’’ cubes. Transfer to a large serving bowl or platter. Add the peaches, shallots, tomatoes, mint and remaining basil. Add in ¼ cup of the vinaigrette and gently toss to combine. Top with prosciutto and serve with remaining vinaigrette on the side. Enjoy.
Notes
*To Grill Peaches: Brush peaches with 1 tablespoon of oil and season lightly with salt and pepper. Place on grill, cut side down, and cook until just charred but still firm, about 2-3 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side