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
Preparation
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.
