Flatbread with Peaches, Prosciutto, and Point Reyes Toma
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
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.