Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
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 and softened. Remove from the barbecue and slice.
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.
