Grilled peach and prosciutto bruschetta
With the grilled peach wedges lending a wonderfully smoky and caramel note, peppery rocket, creamy goats cheese and salty cured ham ensure you've got yourself a delicious dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 3 peaches, skin on, cut into wedges
- 1 clove garlic
- 6 slices of good sourdough bread, cut 1.5cm thick
- olive oil
- small log (about 120g) soft, creamy french goat’s cheese
- handful rocket leaves
- 10 very thin slices prosciutto
- dash of aged balsamic vinegar
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