1. Preheat the barbecue to a medium heat and cook the naan breads for 30 seconds per side.
2. Brush the peaches with oil and place cut side down on the barbecue. Cover and cook for 4-5 minutes per side until charred.
3. Spread half of the cream cheese over each naan and top with the sliced peaches. Tear over the prosciutto, season with some black pepper and add a small handful of fresh rocket on top of each. Cut into slices and serve.
Philadelphia Cream Cheese
Newforge Peach Slices in Light Syrup
Stay up to date on today’s trends, inventive recipes, and the latest
industry innovations with our quick and easy recipes.