Toma Flatbread with Peaches & Prosciutto

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