1 sourdough or French baguette
11 ounce log fresh Chèvre cheese
12 slices prosciutto, cut in half
1 jar E&V Peach Chipotle Jam
Sage leaves (optional)
Slice baguette into rounds and brush with olive oil. Toast slices under a pre-heated broiler until crispy and golden around edges, remove and let cool slightly. Spread goat cheese on each slice, top with half slice of prosciutto and one teaspoon of E&V Peach Chipotle Jam. Garnish with sage leaf.