This recipe is perfect for the summer heat. Anything with goat cheese is welcome in my house…I could eat it all day. The peaches in this treat are begging for a sparkling Rose…how refreshing!
12 slices grilled sourdough baguette
6 ounces goat cheese
12 slices thinly-sliced prosciutto
2 ripened peaches, 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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