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Peach and ham crispbread recipe

Savour the stone fruits and impress your guests with a tasty appetiser by Rachael Finch.

Ingredients





What to do

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.

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