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.

 

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