Toma Flatbread with Peaches & Prosciutto

Toma Flatbread with Peaches & Prosciutto

Flatbread with Peaches, Prosciutto, and Point Reyes Toma

Serves 4

 

4 flatbreads or naan

2 tablespoons olive oil

8 oz. Point Reyes Toma, shredded

2 peaches, thinly sliced

4 oz. thinly sliced prosciutto, torn into bite-size pieces

1/2 cup fresh basil, thinly sliced into ribbons (chiffonade)

2 tablespoons fresh mint, thinly sliced

kosher salt

Red pepper flakes

 

Preheat oven to 450°.

 

Place flatbreads on two baking sheets, using a pastry brush, 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 a pinch of red pepper flakes.

 

Serve hot.

 

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