Peach and Prosciutto Bruschetta
This blog has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShareWine #CollectiveBias The following content is intended for readers who are 21 or older.
When I was a little girl the closest I came to being a boater was a day on the lake with a friend on her family’s boat. Her mom packed bologna sandwiches for us; what else for a couple of picky eaters?
That little girl grew up, married a boater and became one too. We even raised our kids on the water. We had so much fun taking weeklong ‘camping’ trips every year on the boat to some of our favorite ports, like Cedar Point and Put-In-Bay in Lake Erie.
Packing the boat for the week meant stocking their favorite cereal, juice boxes, bologna and cheese for sandwiches (clearly I didn’t stray far!) and of course, when you travel with kids, no trip is complete without a side of chaos; it adds to the memories.
These days the kids are grown and time spent on the lake is usually adult time anchored somewhere, swimming, eating and relaxing with a glass of wine. Oh and the bologna sandwiches? They’ve been upgraded to this Peach and Prosciutto Bruschetta. Welcome aboard . . .
I love a chilled glass of wine on a warm day, but glass is a big no-no on the boat for safety reasons.
I used to bring wine on board in a plastic travel mug. I know ~ classy, right? When I first spotted these stacked wines in single serve containers a couple of things came to mind:
- Shatterproof cups for safety ~ check.
- Four packs of stacked wines make it easy to share ~ check and check.
Individually wrapped means it stays fresh. I was already familiar with the taste and quality of Woodbridge. What I learned recently is that it’s been around more than 30 years and when you choose single-serve convenience, there’s no compromise in taste. Every sip of this Woodbridge by Robert Mondavi Chardonnay and Cabernet Sauvignon was delicious.
Still not sure which to choose?
The Chardonnay has the taste of pears and apple and vanilla with just a touch of oak.
Cabernet Sauvignon has the flavor of blackberries and dark cherry with a bit of spice.
Which would you prefer? A day on the lake has to include some good chow too, like this Peach and Prosciutto Bruschetta. Who’s camping now? Not us. Today we’re glamping!
I won this wine tote a few weeks ago at a party but stashed it a cabinet not knowing when I’d get a chance to use it. Just before leaving on the boat one day I had an aha moment when I inserted the stacked wine and found that it fit perfectly!
Going to a party? Woodbridge by Robert Mondavi Stacked Wine ~ Chardonnay or Cabernet Sauvignon inside an insulted tote would make a great gift!
Are you like me when you pack to go somewhere ~ list in hand or on your phone, crossing things off as you go? Sometimes even when I make a list, I still forget something.
I once took a bottle of wine to an outdoor concert and completely forgot a wine cork. Ugh! That’s not an issue with these stacked wines. You just unzip the tab and gently pull to separate them. The sealed foil top peels right off. No wine cork, no problem.
These few ingredients easily convert to an elegant Peach and Prosciutto Bruschetta that can be an appetizer or lunch! The sweet peaches and basil capture the freshness of summer, paired with the saltiness of prosciutto and the tang of creamy goat cheese ~ oh man, you just need to try this!
- 1 – loaf of Italian bread sliced about ¾” each ~ or about the width of the base of your index finger
- 8 ounces of goat cheese, softened
- 1-2 basil leaves (whole) per bruschetta slice
- 1 – 3 ounce package of prosciutto
- 2-3 – peaches (depending on the size of the peaches) pitted and thinly sliced, skin on
- bottled balsamic glaze (you’ll only use a drizzle on each)
Do you know the easiest way to get the pit out of a peach? Slice the peach in half down to the pit. Hold it firmly in your hands, then gently twist in opposite directions. The pit will pull right out with your fingers.
I love goat cheese, so I lay a pretty generous spread of it. If your goat cheese won’t easily spread, a couple of minutes in the sun will help it along.
Next is a leaf or two of fresh basil. These basil leaves are from my garden and are on the small side ~ actually they’re really small! ~ so I used several per slice.
Any gardeners out there know why my basil leaves are so small? I’d love to hear from you? It’s a big full bush of mini leaves!
Prosciutto goes on, followed by a slice of peach. If you’re not ready to eat yet, just cover and chill them. Just before eating, drizzle a bit of balsamic glaze over the top. Okay, I admit ~ I’m kind of obsessed with balsamic ~ the photos don’t lie!
If you haven’t tried bottled balsamic glaze, I have to say it’s pretty darn good and you can’t beat the convenience of it. If you’re wondering what else you can use it with, here are a few ideas to drizzle it over:
~ pear slices with gorgonzola cheese and walnuts
~flatbread pizza with caramelized onions and smoked gouda cheese
Please don’t think we eat like this every time we’re on the boat. Sandwiches and potato chips are still a great go-to. Sometimes though to make things more special and memorable this Peach and Prosciutto Bruschetta is called for along with the convenience and delicious taste of sharable stacked wines from Woodbridge by Robert Mondavi. It just makes the occasion more festive and fun!
Cloth napkins are ideal for any outdoor eating because they don’t blow away like paper napkins!
You don’t have to be on the lake to enjoy Peach and Prosciutto Bruschetta or stacked wine! Check out this EntertainAndPair Social Hub for lots of outdoor entertaining ideas and recipes and you can also follow Woodbridge by Robert Mondavi on Facebook too.
Are there other Woodbridge varieties you’d like to see in single serve?
- 1 - loaf of Italian bread sliced about ¾” each ~ or about the width of the base of your index finger
- 8 - ounces of goat cheese, softened
- 1-2 basil leaves (whole) per slice
- 1 - 3 ounce package of prosciutto
- 2-3 - peaches (depending on the size of the peaches) pitted and thinly sliced, skin on
- 1 – bottle of balsamic glaze (you’ll only use a drizzle on each)
- Slice the bread about 3/4" each.
- Spread the goat cheese on each slice.
- Add a layer of basil leaves.
- Top with a slice of prosciutto.
- Lay the peach on top and drizzle with balsamic glaze.