Bruschette with Fontina DOP Alpeggio, Jambon de Bosses, Grilled Peaches, Basil Pesto and Pine Nuts

Bruschette with Fontina DOP Alpeggio cheese, Jambon de Bosses, Grilled Peaches, Basil Pesto and Pine Nuts

Sprinkle the bread slices with a drizzle of olive oil, toast on both sides in a frying pan, on a hot grill or in the oven. Set aside.
Cut the peaches into wedges, not too thin, and grill these too on both sides for a few minutes to soften them slightly.
Slice the Fontina Dop Alpeggio, place a few slices of cheese on the bread and melt in the oven for a few minutes.
Compose the bruschetta by adding the jambon de bosses, grilled peaches, a few drops of basil pesto and complete with pine nuts.

Difficulty: Difficulty: media