4 servings kosher salt and pepper black freshly ground
3 peaches pitted chopped
0.5 pound pancetta thinly sliced
0.1 teaspoon pepper flakes red
1 tablespoon cup heavy whipping cream sour
0.3 cup tarragon fresh italian finely chopped
1 tablespoon water
8 slices bread white thin
Equipment
food processor
bowl
frying pan
sauce pan
blender
Directions
In a large sauce pan, combine the peaches, red pepper flakes, honey, water, and salt, and pepper, to taste and place the pan over medium heat. Bring to a simmer, then lower the heat and simmer slowly for 30 minutes, stirring occasionally.
Let the mixture cool, then blend it in a blender or food processor until smooth.
In a small bowl, stir the cream cheese and sour cream together until well combined.
Divide the cream cheese mixture among 4 slices of bread, reserving a little bit of cream cheese for garnish.
Spread the peach jam on the other slices of bread. Top the cream cheese slices with a few slices of prosciutto and top with the slices with jam. Slice in half.
In a small bowl, blend the chopped tarragon, parsley, and basil then spread them out on a plate.
Spread a light coating of reserved cream cheese on the exposed sliced end of each sandwich half and dip in the chopped herbs. Arrange the sandwiches on a plate and serve.
