Sweet joy of summer

It’s the end of the stone fruit season for many of us and I’m sorry that I didn’t post this sooner. First, I have to thank my friend Patty, who brought this and her dog over last month for a fun Friday frolic. It was so delicious I’ve made it at least three times since for company. And once for a delicious, light lunch. It’s seriously impressive and not very hard at all. Here’s what you need:

Stone fruit (I have used fresh peaches, nectarines, pluots and sweet plums, they all worked)
Goat cheese (a staple at our house)
Crostini (I buy a small sourdough loaf and cut it, but you can buy crostini or dry toasts, they’ll work.
Prosciutto (Two thin slices makes more than a dozen little pieces)

Cut stone fruit into small slices.

Slice the bread into crostini and place in 350 degree oven for a few minutes to lightly toast.

How to crisp prosciutto

Crisp up the proscuito by adding it to a hot pan that’s coated with olive oil. It only takes a few minutes to crisp up and it smells like bacon cooking. Yum!

When crostini are cool, spread with goat cheese.

Top with a small slice of stone fruit and a little bit of crispy prosciutto.

Easy stone fruit appetizer

Voila! A sweet burst of heaven in your mouth.