Prosciutto, Peach & Arugula Crostini
Serves 25 – 30 hors d’oeuvres
Enjoy the delicious fresh flavors of summer with this quick, easy appetizer! Juicy peaches paired with the slight peppery bite of fresh arugula and the salty tang of prosciutto on a bed of creamy goat cheese is the perfect crunch needed on a summer day.
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 a 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.