Peach and goat cheese bruschetta

Recipe from Elena Faita

6 Portions

6 slices of Italian bread, grilled on the BBQ

150 g creamy goat cheese (room temperature)

3 peaches, sliced in 1 cm-slices

½ tsp. chili flakes

1 tbsp. butter

1 tbsp. olive oil

6 Prosciutto slices (thinly sliced)

Directions:

Heat butter and oil in a frying pan.

Brown chili flakes, then add peaches and cook for 5 minutes.

Set aside.

Assembling:

Spread goat cheese on grilled bread, add some peach slices.

Decorate with a slice of prosciutto.