Name: Grilled peach and prosciutto bruschetta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 peaches, skin on, cut into wedges; 1 clove garlic; 6 slice of good sourdough bread, cut 1.5cm thick; olive oil; small log (about 120g) soft, creamy french goat’s cheese; handful rocket leaves; 10 very thin slices prosciutto; dash of aged balsamic vinegar

Grilled peach and prosciutto bruschetta

I’ve designed these little open grilled-bread sandwiches or bruschetta (pronounced brusketta in Italian) around the common French practice of wrapping salty air-dried ham around fruit, usually melon. I’ve given it a Kiwi twist by chucking peach slices on the barbecue, which lends a wonderful, smoky, caramel note. Add peppery rocket, creamy goat’s cheese and salty cured ham and you’ve got one swanky wee dish. Photograph by Jani Shepherd. This is a light meal in the French Provençal style; just add a balmy evening, your sweetheart and a glass or two of chilled rosé.

Serves 4

Cook

30M

Ingredients

3 peaches, skin on, cut into wedges

1 clove garlic

6 slice of good sourdough bread, cut 1.5cm thick

olive oil

small log (about 120g) soft, creamy french goat’s cheese

handful rocket leaves

10 very thin slices prosciutto

dash of aged balsamic vinegar

Method

1.Heat up a barbecue grill or grill pan. Grill the peach wedges, cut-side down, over a medium-high heat until grill marked but not too soft and still holding their shape. Set aside.

2.Halve the garlic clove and very lightly rub over the slices of bread (just a touch is all you need; you don’t want a powerful garlic flavour). Drizzle bread with olive oil and grill each slice on both sides until marked and toasted.

3.Lay the toasted bread on a platter and crumble a little of the cheese on top of each slice – this will help glue the rocket in place. Top with rocket leaves and a piece or two of prosciutto.

4.Carefully add 2–3 wedges of grilled peach to each. Crumble the remaining goat’s cheese over the top.

5.Drizzle with a tiny dash of good balsamic and season with salt and pepper. Serve immediately.

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