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.