Peach Cottage Cheese Salad
Enjoy the summer peach cottage cheese salad with griddled peach crostini, topped with prosciutto, arugula, and pine nuts. No vinegar or mustard—just a perfect Italian dressing.
Ingredients
For the Salad
- 8 slices baguette or Italian loaf cut into 1/4-inch to 1/2-inch thick slices. Cutting on a slight diagonal can make for more attractive pieces.
- ½ tsp salt to sprinkle over the crostini
- ½ tsp dried oregano to sprinkle over the crostini
- 3 small peaches (or 2 large peaches)
- 1 tbsp olive oil to brush over the peaches
- 4 cups loosely packed rocket/arugula
- 150 g (5oz) cottage cheese ball buffalo or cow’s milk mozzarella
- 4 slices prosciutto (or jamon serrano) about 70g/2.5 oz
- 2 tbsp pine nuts (or almonds) toasted
For the Dressing
- 1½ tbsp fresh lemon juice
- 4½ tbsp extra virgin olive oil
- ¼ tsp each salt and pepper
- ¼ tsp dried oregano
Instructions
Prepare the Dressing
- Whisk together the oil, lemon juice, salt, pepper, and dried oregano until well combined.
Prepare the Crostini
- Brush both sides of the bread slices with ½ of the marinade, setting the remaining marinade aside. use a pastry brush for even coverage.
- Heat a large skillet or grill pan over medium heat. You want it hot enough to crisp the bread but not so hot that it burns before the inside gets toasted. Place the bread slices in the hot skillet in a single layer. Cook for about 2-4 minutes on each side, or until the bread is golden brown and crisp. Press down lightly with a spatula to ensure even toasting.
- While the crostini are still hot, sprinkle a small amount of salt over them and optionally some dried oregano. Let the crostini cool on a wire rack
Griddle the Peaches
- Brush the peach quarters with 2 tablespoons of olive oil and season with freshly ground black pepper.
- Heat a griddle pan until very hot. Add the peaches and cook for 2-3 minutes on each cut side until they are caramelized. Set aside.
Prepare the Salad
- In a large bowl, toss the rocket (arugula) with 1 tablespoon of the dressing.
- Place the toasted crostini on a large serving plate or divide them among 4 individual plates. Top each crostini with cottage cheese and prosciutto.
- Arrange the griddled peach quarters on top.
- Drizzle the remaining dressing over the assembled salad. Scatter toasted pine nuts over the top and serve immediately.
Notes
Recipe Notes:
- Cooking Crostini - Bake in the oven for 10-15 minutes at 375°F (190°C), turning halfway through, until golden brown and crisp.
- Cooking Peaches - Bake in the oven at 425°F (220°C) for 15-20 minutes. Brush with olive oil or melted butter, and optionally sprinkle with brown sugar or drizzle honey for extra caramelization.
- Serving
- Wine Pairing: Pair with an Italian white wine like Sardinian Vermentino or Sicilian Grillo.
- Serving Dessert or Coffee: Serve with an orange panna cotta or affogato with vanilla ice cream and coffee for dessert.
- Bread - Use a baguette, Italian loaf, or rustic bread, sliced 1/2 inch thick on a diagonal.
- Herbs and Spices -
- Salt: Use sparingly for crostini and dressing due to the saltiness of prosciutto.
- Oregano: Fresh or dried, can be substituted with basil, Italian seasoning, or rosemary.
- Peaches - Substitute with nectarines or mangoes. Brush with olive oil or melted butter before baking.
- Rocket/Arugula: Preferred for its slightly spicy flavor.
- Cottage Cheese: High in protein and low in fat, or use buffalo mozzarella or burrata.
- Prosciutto Crudo: Substitute with jamon serrano.
- Pine Nuts: Toasted pine nuts are great, but toasted almonds or pistachios are good alternatives.