Cut the ciabatta into oblique slices. To peel the peach, dip the fruit briefly in hot water and then rinse with cold water. Then peel off the furry skin. Remove the pulp from the stone and cut into wedges. Spread the cheese on the bread and roast for 10 minutes on high heat. Then cover the bruschetta with peach wedges, season with pepper and serve with basil.
Together with fresh figs, this amuse gueule goes well with prosecco, cava or sparkling wine.
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