Grilled Peach and Prosciutto Bruschetta

clock 5 minutes + 15 minutes bowl Serves 4


  • 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
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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.

  • 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.

  • 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.

  • 4. Place 2-3 wedges of grilled peach on top of the proscuitto.

  • 5. Season with salt and pepper.

  • Helpful Tip:

  • Drizzle the bruschetta with a dash of balsamic vinegar for added flavour.


  • • Energy 1869Kj • Protein 28g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 26g • Sugars 9g • Sodium 2618mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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