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Peach, Prosciutto, and Lemon Goat Cheese Tartine

On ACE Honey Whole Wheat

PRO RECIPE Peach Prosciutto Goat Cheese Tartine LR

This delicate and pretty sandwich is ideal for a summer lunch on the patio with ice-cold lemonade. The combination of basil, prosciutto and lemon-whipped goat cheese is the perfect complement to sun-kissed, fresh summer peaches. The goat cheese can be kept in the fridge, covered, for up to a week.

Serves: 4


Lemon-Whipped Goat Cheese

  • 1 cup (240 mL) soft, unripened goat cheese (at room temperature)
  • juice and zest of 1 lemon, with half of the zest minced and incorporated into the goat cheese spread, and the remaining zest strips reserved for topping¬†
  • 2 Tbsp (30 mL) olive oil
  • Freshly ground black pepper, to taste
  • Using a heavy whisk, combine all ingredients (except for lemon zest strips) and mix well until light and fluffy.
  • Set aside.


  • 4 thick slices ACE Bakery Honey Whole Wheat Oval
  • 2 Tbsp (30 mL) Lemon-Whipped Goat Cheese (see recipe)
  • 8 thin slices prosciutto
  • 4 large basil leaves, or a few torn mint leaves
  • 1 large peach, cut into 16 wedges or 2 medium peaches cut into 8 wedges each
  • honey, to taste


  1. Spread bread with generous amounts of Lemon-Whipped Goat Cheese.
  2. Place 2 pieces of prosciutto per sandwich on the goat cheese.
  3. Top prosciutto with basil or mint leaves and 4 peach wedges. Garnish with the reserved lemon zest strips and a drizzle of honey.

This recipe is from ACE Bakery.