Nectarine and Prosciutto Bruschetta
- 12 slices grilled sourdough baguette
- 6 ounces’ goat cheese
- 12 slices thinly-sliced prosciutto
- 2 ripened nectariness, sliced thin
- Good-quality olive oil, to taste
- Sea salt, to taste
Spread each slice of grilled bread with a dollop of goat cheese. Drape the prosciutto over the goat cheese and top with two peach slices. Drizzle the bruschetta with good-quality olive oil and a pinch of sea salt. Serve immediately.