Prosciutto, Peach & Arugula Crostini
Makes about 25 – 30 hor d’ oeuvres
1 baguette, cut crosswise into 1/4 –inch slices
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.