Ingredients
5 minutes prep time + 5 minutes cooking time 
4-8 - 4 slices of ciabatta or focaccia, cut in half again to make smaller snack-sized pieces
- 250g (2 x 125g balls) buffalo mozzarella, fior di latte or buratta
- 2 ripe yellow nectarines or peaches, thinly sliced (see notes for other fruit options)
- 150g prosciutto, sliced paper thin
- A few sprigs of fresh thyme leaves
- Zest of 1 lemon
- Roughly 2-3 tablespoons honey
- Good quality extra virgin olive oil, for drizzling
- Flakey sea salt
- Freshly cracked black pepper
Method
- Lightly toast the ciabatta or focaccia.
- While still warm, top with freshly torn pieces of buffalo mozzarella, sliced nectarines, and prosciutto.
- Sprinkle over the fresh thyme leaves and freshly grated lemon zest.
- Drizzle with honey and a generous drizzle of extra virgin olive oil.
- Sprinkle with flakey sea salt and freshy cracked pepper.
- Serve immediately and enjoy!
Notes: You could also use rockmelon/cantaloupe in place of the nectarines. During the autumn/winter months you could substitute the fruit for thinly sliced pear.
