Tomato, Peach, Buffalo Mozzarella, and Bresaola Tartine
A next level caprese salad, with peaches and the air-dried, salted beef known as bresaola, tops this tartine. The meat is smoky; the mozzarella, smooth and cool; and the tomatoes and peaches round everything out with their natural sweetness.
Servings 4 Servings
Ingredients
- 1 loaf ciabatta split and toasted
- Extra-virgin olive oil for drizzling
- Flaky sea salt such as Jacobsen, and freshly ground pepper
- 16 thin slices bresaola about 5 ounces
- 8 ounces buffalo mozzarella thinly sliced
- 2 large heirloom or beefsteak tomatoes cored and cut into scant 1/2-inch-thick wedges
- 2 large peaches halved, pitted, and cut into scant 1/2-inch-thick wedges
Instructions
- Drizzle toasted bread with oil; season with flaky salt and pepper. Divide bresaola evenly between toasts. Top evenly, in a single overlapping layer, with cheese, tomatoes, and peaches. Drizzle with more oil and season with flaky salt and pepper.
