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Strawberry, Peach Prosciutto Balsamic Baguette

Ingredients

• 1/2 cup balsamic vinegar
• 1/4 cup granulated sugar
• 2 tablespoons honey
• 1 teaspoon Kosher salt
• 1/2 teaspoon cracked black pepper
• 3 sprigs fresh thyme
• 1/2 cup fresh peaches, pitted and sliced
• 1/2 cup fresh strawberries, sliced
• 1 12-inch baguette, cut in half lengthwise
• Olive oil, to taste
• 2 ounces La Quercia prosciutto
• 8 ounces peppered turkey, thickly sliced
• 1 8-ounce ball burrata cheese, torn and drained
• 1/4 cup packed fresh basil, torn
• 2 cups Romaine lettuce, shredded

Directions

Directions
1. In a small saucepan over medium-high heat, combine the vinegar, sugar, honey, 1/2 teaspoon salt, 1/4 teaspoon pepper and thyme. Bring the mixture to a simmer or just until small bubbles appear. Remove from heat and set aside to cool, or place in the refrigerator for 15 to 20 minutes. When it’s cool to the touch, add peaches and strawberries, mixing well to coat. Marinate for 15 to 20 minutes. Using a slotted spoon, drain fruit from liquid and set aside. Reserve the sauce.

2. Place both bread halves cut-side up on a work surface; drizzle them with olive oil and 2 tablespoons of the reserved sauce and sprinkle with remaining salt and pepper. Assemble the sandwich from the bottom up with ribbons of prosciutto and turkey, cheese, strawberries and peaches, a mix of basil and lettuce, and the remaining bread half. Slice into four servings and serve immediately.