Summer! This is Jersey peach meets Italian prosciutto bumps into NorCal toma…. So good - this is a great sunset hors d’oeuvre. The salt, basil and mint bring it all together into something so sweet and savory. Toma is originally a northern Italian cheese (Piedmontese) but is also made here in NorCal by Point Reyes Farmstead Cheese Company. Toma is a semi-hard cheese made from cow’s milk- it is creamy and buttery and tastes best when melted - or grated on top of just about anything.

Serves 4
Ingredients:
4 flatbreads or naan
2 tablespoons olive oil
8 oz. Point Reyes Toma, shredded (if you can’t find any, try a young asiago)
2 peaches, thinly sliced
4 oz. thinly sliced prosciutto, torn into bite-size pieces
1/2 cup fresh basil, thinly sliced or if you feel fancy, call it a chiffonade - that is French for ribbons and sounds much more festive
2 tablespoons fresh mint, thinly sliced
Kosher salt
Freshly ground black pepper
Preparation:
Preheat oven to 450°
Place flatbreads on two baking sheets and brush each with ½ tablespoon olive oil
Top with Toma, peaches, and prosciutto
Bake about 8 minutes, until crust is crisp and cheese is bubbly
Remove from oven to cutting board. Cut each flatbread into quarters or strips
Garnish with basil, mint, salt and pepper and … serve hot and enjoy the sunset

I think this would be delicious for breakfast, also.