Caramelized Peach & Goat Cheese Tartine w/ Arugula and Prosciutto

by Cara Gambini
Caramelized Peach & Goat Cheese Tartine w/ Arugula and Prosciutto - Texas Hill Country Olive Co.

Perfect for a light lunch or weekend brunch, our Caramelize Peach & Goat Cheese Tartine with Arugula and Prosciutto is just in time for the summer.  Fresh peaches and tangy goat cheese are complimented by our Texas Olive Oils and Balsamic Vinegar. Great by itself, or even better paired with a nice glass of your favorite white wine or champagne.

Serves 2

peach balsamic, traditional balsamic, terra verde extra virgin olive oil, lemon infused olive oil


  • 2 tbsp              Terra Verde Extra Virgin Olive Oil
  • 2 ea                  large peaches, peeled and sliced into wedges
  • 2 oz                  red onion, shaved
  • 2 tbsp               honey
  • 2 oz                  Peach Balsamic Vinegar
  • to taste             salt and pepper
  • 3 oz                  goat cheese, softened
  • 2 oz                  cream cheese, softened
  • 2 tbsp               chopped basil or chives
  • 2 ea                  thick sliced sour dough bread, grilled or toasted
  • 4 oz                  thin sliced prosciutto
  • 1 c                    baby arugula tossed in
  • 1 oz                  Lemon Infused Olive Oil
  • as needed        Traditional Balsamic Vinegar

caramelized peaches with peach balsamic vinegar


  1. Heat a large sauté pan over medium high heat. Once hot add the Terra Verde Extra Virgin Olive Oil.
  2. Add peaches and red onion, sauté over medium high heat for 2 -3 minutes until they start to become tender.
  3. Stir in honey and Peach Balsamic Vinegar.
  4. Continue to cook stirring often until the peaches and onions are caramelized and soft but not mushy.
  5. Hold warm until ready.
  6. In a bowl combine goat cheese and cream cheese and mix with a rubber spatula until smooth.
  7. Fold in chopped herbs.
  8. To build, spread grilled bread with herbed goat cheese spread then spoon warm caramelized peaches over the goat cheese. Layer on torn pieces of the sliced prosciutto and top with arugula that has been tossed with the Lemon Infused Olive Oil.  Finish with a drizzle of Traditional Balsamic Vinegar.

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