Peach, Brie and Prosciutto Sandwich on Millet-Chia




  • 1 loaf of Udi's Millet-Chia Bread
  • 2 peaches, pits removed and cut into 8 wedges
  • 8 small slices of prosciutto
  • 8 small slices of brie
  • 8 sprigs of arugula


  • Slice 1 loaves of Millet-Chia Bread into 1/4-inch-thick rounds
  • Brush each slice with olive oil or melted butter
  • Place the rounds on baking sheets and bake at 350 degrees until crisp throughout and lightly golden around the edges, about 15 minutes
  • Once cooled, spread brie cheese mixture over bread
  • Top with prosciutto, trimming to fit and peach slices
  • Garnish with arugula
  • Arrange on platter and serve


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