Recipe - Peach and Prosciutto Bruschetta
Peach and Prosciutto Bruschetta
Pair with Villa Bellangelo - Dry RieslingPrep: 10 min. Yield: 6 Servings
Ingredients
Ingredients- 12 slices grilled sourdough baguette
- 6 ounces goat cheese
- 12 slices thinly-sliced prosciutto
- 2 ripened peaches, sliced thin
- Bellangelo's Garden Garlic Olive Oil
- Seneca Lake Lemon Sea salt, to taste
Directions
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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.
Originally published at http://www.thekitchn.com/recipe-peach-and-prosciutto-bruschetta-recipes-from-the-kitchn-172340