Three Cheese Peach and Prosciutto Pizzantini with Honey Balsamic Reduction
1 clove garlic, finely minced
4oz ricotta cheese
5oz fresh mozzarella, torn into strips
2oz Asiago, shredded
1 1/2 medium fresh pieces, cut into slices
1 cup balsamic vinegar
1/4 cup honey
Sea salt and freshly cracked black pepper to taste
1/3 cup fresh basil leaves, chopped
Extra virgin olive oil
- Preheat oven to 425F. While oven is heating, in a large, deep skillet, combine honey and vinegar over medium heat. Allow mixture to simmer until reduced to approximately 1/2 cup, about 15 minutes. Using a silicon spatula, stir occasionally during the first 5 minutes, making sure to scrape down the sides and bottom of the skillet. Stir constantly during the last 10 minutes.
- Lay out three of your favorite flavor of full-size Croccantini on a tinfoil-covered baking sheet. Spread Croccantini with extra virgin olive oil, and sprinkle clove of garlic evenly over Croccantini. Season with sea salt and freshly cracked black pepper, then layer on prosciutto, ricotta, mozzarella, and Asiago, in that order. Lastly, evenly distribute sliced peaches on Croccantini.
- Bake for 10 – 12 minutes, or until cheese is melted, and edges of the Croccantini have turned a golden brown. When finished, remove Pizzantini from oven, and sprinkle with fresh basil, then drizzle with honey balsamic reduction. If desired, add more salt or pepper. Cut into slices, and enjoy immediately.