- 10 slices of baquette bread, slice fairly thin, brushed with olive oil
- 1 large or 2 small to medium ripe peaches
- 4 oz goat cheese or feta
- Freshly ground black pepper
- 6 thin slices of prosciutto
- Good balsamic vinegar
Grill bread slices, pit, and thinly slice peaches. Spread or crumble a slice of goat cheese (or leftover basil cheese from the recipe above), onto each toast and sprinkle with ground pepper. Tear prosciutto into pieces and arrange over cheese. Drizzle each with honey and top with 2 peach slices. Drizzle the top with balsamic.