Nectarine Goat Cheese Bruschetta with Prosciutto
This nectarine bruschetta with prosciutto and honey infused goat cheese is a gorgeous savoury appetizer for a party! If you're looking for an appetizer that's a little bit fancy, with minimal preparation and a maximum wow factor, this is the dish for you! A subtle sweetness from the honey and nectarine, combined with the tanginess of the goat cheese, topped with prosciutto and spicy arugula.
Ingredients
- 6 slices sourdough bread
- 2 nectarines sliced into wedges
- 3 oz goat cheese at room temperature
- 1 teaspoon honey
- 6 slices prosciutto
- 1 tablespoon olive oil
- ½ cup arugula/rocket roughly half a cup
- balsamic glaze for drizzling over at end
Instructions
- Take goat cheese out of the fridge to bring to room temperature.
- Turn oven to broil/grill at 500F/260C
- Lay out bread on a baking tray and drizzle with the olive oil
- Broil for 10 minutes, flipping halfway, or until bread is lightly browned and crunchy
- Combine the goat cheese and honey
- Optional - heat a grill pan or barbecue over medium to high heat, and lay out nectarine wedges. Cook until just lightly browned (about 3 minutes) before flipping over the nectarine to cook on the other side.
- Lay out bread on your serving tray. Spread out a nice thick layer of goat cheese, top with prosciutto, nectarine, a little bit of arugula, and drizzle over the balsamic glaze.