Grilled Peach and Prosciutto Bruschetta

Ingredients
- 3 peaches, skin on, cut into wedges
- 1 clove garlic
- 6 slices sourdough bread, cut 1.5cm thick
- 2 Tbsp olive oil
- 120g soft, creamy French goat’s cheese
- Handful of rocket leaves
- 10 slices prosciutto
- Salt and pepper, to season
Method
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1. Heat up a BBQ 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.
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2. Halve the garlic clove and very lightly rub over the slices of bread. Drizzle bread with olive oil and grill each slice on both sides until toasted.
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3. Lay the toasted bread on a platter and spread a little of the cheese on top of each slice. Top with rocket leaves and a slice or two of prosciutto.
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4. Place 2-3 wedges of grilled peach on top of the proscuitto.
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5. Season with salt and pepper.
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Helpful Tip:
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Drizzle the bruschetta with a dash of balsamic vinegar for added flavour.
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PER SERVE
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• Energy 1869Kj • Protein 28g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 26g • Sugars 9g • Sodium 2618mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.