Toma Flatbread with Peaches & Prosciutto

Toma Flatbread with Peaches & Prosciutto

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

Freshly ground black pepper

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 pepper. Serve hot.

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