The flavours of rocket, prosciutto and peach combine well with gutsy bubbles.

Ingredients

• ½ sourdough baguette
• ¼ cup chilli oil
• 25 grams rocket leaves or 20 medium size leaves
• 75 grams prosciutto, cut each piece in half lengthways
• 2 ripe white peach or nectarines, sliced thinly
• cracked pepper

Method

1. Thinly slice the sourdough baguette on a slight angle into 20 pieces. Lightly brush with chilli oil on both sides and place on an oven tray. Bake at 180°C for 12 minutes or until golden. Cool.
2. Place a rocket leaf on each crostini, top with prosciutto which has been wrapped around a slice of peach or nectarine. Sprinkle with cracked pepper and serve immediately.