- 1 slice of prosciutto per bruschetta
- Fresh apricots
- Castello Aged Gouda
- Fresh thyme
- Olive oil
Bruschetta with prosciutto, apricots and Aged Gouda
Fold the ham so it fits the bread. Place a couple of slices of apricots (or peaches) on top. Grate gouda over everything. Finish with a couple drops of olive oil and some fresh thyme.
To get the best result, use day-old bread in thin slices and then either toast them, fry them in oil or pop them on the grill. If you love garlic, rub the toasted bread with a clove of garlic. A couple of rubs is enough to get some garlicky flavour without it being too overpowering.