Peach Prosciutto Tartine

Peach Prosciutto Tartine
Last week my limited kitchen time involved bowls of plain buttered noodles all while fighting a fever and exhaustion. I am convinced my adorable germ carrier of a toddler brought home a mystery virus. Just when I thought I was feeling more like myself, I took another turn. I got pretty sick of being sick.

On the road to recovery, I didn’t have the energy to whip up a real meal, but I wanted to eat something better than bland plain pasta. Toast was about all I could handle, so I dressed up those slices making a peach prosciutto tartine smeared with goat cheese. It was exactly what I needed to feel normal.
Peach Prosciutto Tartine
Peach Prosciutto Tartine

Serves 2

4 slices ciabatta
Olive oil
1 ounce fresh goat cheese
1-1/2 ounces prosciutto
1 peach, pitted and sliced
1 small handful baby arugula
Salt & pepper

Toast the ciabatta slices and drizzle with olive oil. Spread the bread with goat cheese. Top with prosciutto, peaches and arugula. Season with salt and pepper before serving.

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