Grilled Peach, Prosciutto and Goat Cheese Toasts

This appetizer lives somewhere between sweet and savory. The grilled bread is the perfect vehicle for creamy and tart goat cheese, salty prosciutto and fresh, fruity peaches. Using peaches that are less than perfectly ripe allows them to stand up to the grilling and doesn’t overload the dish with sweetness. You may not need the whole log of goat cheese, but it’s good to have if you want to do a goat cheese overload.

Ingredients (makes 8 substantial appetizers):

8 (1/2 inch) slices from a French baguette (or whatever sturdy bread you care to use)

Olive oil

1-2 medium peaches (under-ripe is just fine)

Canola oil

1 (8 ounce) log of goat cheese (cream cheese is a good substitute)

4 slices prosciutto, cut in half (thinly shaved ham is a good substitute)

Honey

Coarse sea salt

Directions:

Preheat the grill to medium and place a grill grid on it so nothing falls through the grates. Drizzle the bread slices with a little olive oil and place them on the grill. Cook until the bottom is slightly golden and then flip them and toast the other side. This will probably take 4-5 minutes total.  Remove the bread to a plate and spread goat cheese on each one.

Cut the peaches into 8 pieces and lightly coat with canola oil to keep them from sticking to the grill grid. Place the peach slices on the grill grid and cook about 3 minutes per side, just until they start to soften and get a little grill marking on them. Remove to a plate.

Place a prosciutto slice on each goat cheese slathered piece of bread and top with 1 piece of grilled peach. Drizzle a little honey over the top and sprinkle with a pinch of coarse sea salt. These can be served as soon as they are ready or at room temperature.