Peach, Prosciutto & Chevre Crostini

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   Preheat oven to 350 degrees F. Brush baguette slices with olive oil and place in the oven for several minutes until crisp.

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   Halve, pit, and thinly slice the peach.

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   Spoon about 1 teaspoon chevre onto each toast and sprinkle with ground pepper.

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   Tear prosciutto into feathery pieces and drape a few slices over the chevre on each crostini.

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   Drizzle each with just a touch of honey and top with peach slices.

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   Serves two to four.

No additional tips available.