Prune Shallot Jam And Prosciutto Peach Sandwich Recipe
Make this savory-sweet California prune shallot jam that's good enough to eat off the spoon, then piled onto a prosciutto, peach, and goat cheese sandwich.
8mediumshallotspeeled and thinly sliced lengthwise into half moons
1mediumgarlic clovepeeled and smashed
kosher salt
Freshly ground black pepper
1mediumorangezested and juiced
1/4cupwater
1teaspoonDijon Mustardpreferably whole grain (also known as ancient style)
12pitted prunesfinely chopped (about 1/3 cup)
1tablespoonhoney
1tablespoonbalsamic vinegar
For the Prosciutto Sandwich:
4ouncesfresh goat cheese (aka chevre)
120-inchFrench (aka sweet) baguette
8ouncesthinly sliced prosciutto
1/3cupPrune Shallot Jam
firm ripe peachesor nectarines, pitted and thinly sliced
fresh basil leavesfor garnish (optional)
Instructions
For the Prune Shallot Jam:
Heat the olive oil in a large frying pan over medium-low heat. Once shimmering, add the shallots, garlic, a pinch of salt, and a few grinds of black pepper, and stir. Cook over medium-low for 10 minutes, until golden brown, stirring occasionally.
Add the orange juice and zest, water, mustard, prunes, honey, and balsamic vinegar, and cook over medium-low. Once it bubbles, lower the heat to a simmer and cook for 10 minutes, stirring and mashing the prunes, until thick and glossy. Cool for 10 minutes before using. (Prune shallot jam can be made up to 5 days ahead of time. Store refrigerated in an airtight container until ready to use.)
For the Prosciutto Sandwich:
Cut each piece of baguette lengthwise so you have a roll. Spread one cut side with goat cheese, then 1 to 1.5 tablespoons of the shallot prune jam. Layer on the prosciutto, sliced peaches, and basil, and finish with flaky salt. Close and repeat to make 5 sandwiches.