`

Toasted Ciabatta with Buffalo Mozzarella, Nectarine, Prosciutto & Thyme

October 3 2022
« SCROLL PHOTOS LEFT TO RIGHT »

Here's a delicious new recipe that's quick and easy and makes for a more substantial appetiser or snack, toasted ciabatta with buffalo mozzarella, fresh nectarine, prosciutto, and thyme.

These toasted ciabattas are best enjoyed straight after they've been made, but if you do have leftovers they can be toasted again or grilled in the oven.

If summer fruits aren't in season feel free to substitute the nectarines for thinly sliced pear. You could even lightly grill them, delicious!

Today I’ve used ciabatta but feel free to use focaccia, or Turkish bread would also be a good option - something light and airy with a little crunch when toasted.

I’ve used buffalo mozzarella and fior di latte, but you could use any fresh milky mozzarella you have available. Burrata and stracciatella are also delicious on these.

As always, please let me know if you make the recipe @gatherandfeast, and feel free to ask any questions. Enjoy!

 

 

 

Toasted Ciabatta with Buffalo Mozzarella, Nectarine, Prosciutto & Thyme  |  Gather & Feast

Toasted Ciabatta with Buffalo Mozzarella, Nectarine, Prosciutto & Thyme  |  Gather & Feast

 

 


 

'SALADS' Recipe eBook

SALADS eBook Devices
Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Made easy with step-by-step videos to guide you through each step and help aid in the food styling process.

Fresh, healthy, simple recipes every night of the week!
 

Ingredients

5 minutes prep time + 5 minutes cooking time
4-8
  • 4 slices of ciabatta or focaccia, cut in half again to make smaller snack-sized pieces
  • 250g (2 x 125g balls) buffalo mozzarella, fior di latte or buratta
  • 2 ripe yellow nectarines or peaches, thinly sliced (see notes for other fruit options)
  • 150g prosciutto, sliced paper thin
  • A few sprigs of fresh thyme leaves
  • Zest of 1 lemon
  • Roughly 2-3 tablespoons honey
  • Good quality extra virgin olive oil, for drizzling
  • Flakey sea salt
  • Freshly cracked black pepper

Method

  1. Lightly toast the ciabatta or focaccia.
  2. While still warm, top with freshly torn pieces of buffalo mozzarella, sliced nectarines, and prosciutto.
  3. Sprinkle over the fresh thyme leaves and freshly grated lemon zest.
  4. Drizzle with honey and a generous drizzle of extra virgin olive oil.
  5. Sprinkle with flakey sea salt and freshy cracked pepper.
  6. Serve immediately and enjoy!​​​​


Notes: You could also use rockmelon/cantaloupe in place of the nectarines. During the autumn/winter months you could substitute the fruit for thinly sliced pear.

Also on Gather & Feast

Craisin Spiced Carrot Cake with Cream Cheese Frosting

September 24 2019
A delicious and lush spiced carrot cake.
Read more

Maple Pecan Pie with Cinnamon Spelt Crust

November 14 2015
This week I thought I'd create my first ever Thanksgiving Pecan Pie!
Read more

It’s nearly CHRISTMAS again… and this year (after the popularity of last years super

Read more

Hi there!

I’m Ashley, welcome to Gather & Feast. Here you'll discover wholesome, and nutritious recipes, baked treats, and delicious desserts. x

Read more

 


Gathered: Newsletter

Get my free, twice-monthly newsletter for all the recipes to make, desserts to bake, videos, fun finds, and more!


 

SALADS eBook

Elevate your salad game with these flavour-packed recipes to cook for yourself and others.

Read more