Peach, gorgonzola and black pepper baguette
Prep 15 min Cook 5 min Serves 2 100g gorgonzola or dolcelatte, at room temperature 1 baguette, sliced lengthways and toasted 2 ripe peaches Black peppercorns, coarsely ground Fresh purple or green basil leaves
Spread the cheese over one side of the toasted baguette, all the way to the edges.
Halve the peaches, remove the stones, and slice into 2mm slices. Arrange the peach slices over the cheese, then season with black pepper and finish with a scattering of basil leaves. Top with the other half of the baguette or, for a bruschetta, leave it off.