Bruschetta with blue cheese and nectarine salsa

SERVES 4-6 AS AN ENTRÉE PREP AND COOK TIME 30 MINUTES ½ sourdough baguette or loaf, sliced thinly on the diagonal 2 tablespoons extra virgin olive oil finely grated rind and juice of 1 lime 1 tablespoon caster sugar 6 nectarines, stones removed, chopped finely 1 small red chilli, seeded, chopped finely 2 spring onions, white and pale green parts, sliced ½ bunch mint leaves, chopped finely 100g blue cheese 1 Preheat a char-grill pan to medium-high. 2 Brush the sourdough slices on both sides with the oil and grill in batches on both sides until the bread is crisp with good char lines. Set aside to cool. 3 In a medium bowl, combine lime juice and sugar; stir until dissolved. Add the nectarines, chilli, onion, mint and lime rind, then toss to combine. 4 Spread each slice of the sourdough with a thin layer of the blue cheese and top with a generous spoonful of the nectarine salsa. Not suitable to freeze or microwave.