Please bookmark our new website, as we migrate to our new brand.

Recipe - Peach and Prosciutto Bruschetta

Peach and Prosciutto Bruschetta

Pair with Villa Bellangelo - Dry Riesling
Prep: 10 min.    Yield: 6 Servings


  • 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


      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