- 200 g Taleggio (soft Italian cow’s cheese)
- 1 shot sherry
- 1 peach
- 1 stick celery
- 4 slices multigrain bread
Cut the slices of bread into small discs using a pastry cutter, then grill under the oven grill for a few minutes. When the crostoni are nice and golden, spread with a layer of cheese and sprinkle with freshly ground pepper.
Finely slice the peach, leaving the skin on. Splash with the sherry and grill under the oven grill for a few minutes. Place a peach slice onto each slice of bread, decorate with diced celery and serve immediately.