Peach and ham crispbread recipe
Savour the stone fruits and impress your guests with a tasty appetiser by Rachael Finch.
2 white peaches, cut into wedges
100 g haloumi cheese
8 slices ham
(This recipe serves four.)
1. Cut haloumi into thin slices. Place in a heated pan and cook until just golden on both sides. Remove from the pan.
2. Top crispbreads with a slice of ham, a piece of baked haloumi and a slice of white peach.