Prosciutto, Peach & Arugula Crostini

Makes about 25 – 30 hor d’ oeuvres

1 baguette, cut crosswise into 1/4 –inch slices
1 tbsp. olive oil
2 ripe fresh peaches, peeled and sliced thin
1 tbsp. fresh basil, finely julienned
2 tbsp. orange juice
6 oz. goat cheese
½ cup toasted almonds
12- 15 prosciutto slices, sliced paper thin
1 cup fresh arugula leaves

Arrange baguette slices on a cookie sheet and brush with extra virgin olive oil. Bake at 350 degrees for about 10 minutes, or until bread is crisp.

In small bowl, gently toss peach slices with orange juice and fresh basil. Set aside.

Spread softened goat cheese on each crostini slice, sprinkle with toasted almonds, add peaches, top with prosciutto and arugula leaves. 

Serve immediately with Bella Luce….sit back and dream.

Pair with Ferrari-Carano Bella Luce .