A dozen blackberries, washed and cut in half
2 peaches, washed and cut into wedges
2 tbsp olive oil
1 tbsp sugar
6 slices of crusty bread
1 cup Liberté Plain Greek Organic yogourt
1 package (100 g) prosciutto, roughly torn
1 tbsp thyme leaves
2 tbsp honey

1. In a small bowl, combine blackberries, peaches, 1 tbsp olive oil, and sugar. Stir and let the fruit macerate for 15 minutes.
2. While you wait, toast and butter 6 slices of your favourite crusty bread.
3. To assemble, generously spread the yogourt onto the bread. Top with macerated fruit, prosciutto and thyme leaves. Drizzle with honey and olive oil and add a sprinkle of salt and pepper.
4. Serve at breakfast or with a small salad for a new brunch favourite!