Nectarine and Prosciutto Bruschetta

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.

 

[print-me target=”.post-content”]