Cut bread in slices of about 2 cm and toast them on a very hot grill.

Wash and dry the peaches, cut them into segments leaving on the skin and place them in a bowl.

Add the blueberries and season with a drizzle of oil, salt, pepper, and a few basil leaves torn by hand.

Cut the mozzarella into not too thick slices.

Place the bruschetta together arranging on the toast the mozzarella, a slice of Prosciutto San Daniele and the seasoned fruit.

Garnish each bruschetta with a basil leaf and serve.