Breakfast Bruschetta with Honey-scorched Peaches

Serves 8, Prep and Cook 25 mins

350g fresh ricotta

½ cup Greek yoghurt 2 tblsps icing sugar mixture 1 tsp vanilla extract

8 thick slices pane di casa bread, toasted Toasted flaked almonds and fresh mint leaves, to serve

HONEY-SCORCHED PEACHES

40g unsalted butter 4 (500g) yellow peaches, halved, stones removed 2 tblsps honey

1 To make honey scorched peaches, melt butter in a large non-stick frying pan over a medium to high heat. Add peaches. Cook for about 2 minutes, turning occasionally, or until lightly scorched.

2 Drizzle honey over peaches. Shake pan gently until honey comes to the boil. Remove pan from heat, leaving peaches in pan. Cool slightly. Cut in half.

3 Meanwhile, combine ricotta, yoghurt, sugar and vanilla in a medium bowl. Mix well.

4 Spoon ricotta mixture evenly over toasted bread. Top with scorched peaches and syrup. Sprinkle with almonds and mint leaves.