Peach Bruschetta with Ricotta and Prosciutto

1/3 cup balsamic vinegar

4 slices country-style bread, each about 1/2 inch thick

1/3 cup olive oil, plus more for drizzling

2 large peaches, pitted and each cut into 12 slices

6 Tbs. ricotta cheese, lightly seasoned with kosher salt

3 oz. thinly sliced prosciutto

1 1/2 oz. arugula

Maldon sea salt for sprinkling

In a small saucepan over medium heat, bring the vinegar to a simmer and simmer until reduced by half, 3 to 4 minutes. Let cool.

Preheat a panini press on the “sear” setting according to the manufacturer’s instructions. Generously brush both sides of the bread slices with the 1/3 cup olive oil. Working in 2 batches, place the bread on the panini press, close the lid and lock the top of the press so the bread is not being compressed. Cook until browned on both sides, 2 to 3 minutes. Set aside.

Working in 2 batches, arrange the peach slices on the panini press, close the lid and cook until the peaches are nicely marked on both sides, about 2 minutes.

Spread 1 1/2 Tbs. cheese on each bread slice. Drape the prosciutto on top, dividing evenly, and top with the peach slices. Put the arugula in a small bowl and lightly drizzle with olive oil. Top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with Maldon sea salt. Serve immediately. Serves 4.