Honeyed Peach Br­uschetta

My Weekly Special - - The Complete Guide To Honey -

In­gre­di­ents (Makes 6)

3 ripe peaches

2tbsp clear honey

4tbsp bal­samic vine­gar 6 thick slices cia­batta loaf

1tbsp olive oil

125g soft goat’s cheese Salt and freshly ground black pep­per

A few fresh basil leaves

Wash and pat dr y the peaches. Halve, re­move the stones; cut into thick slices and place in a heat­proof dish. Mix the honey and bal­samic vine­gar to­gether in a small saucepan, bring to the boil, and sim­mer gen­tly for 4-5min un­til syrupy. Pour over the peaches and leave to stand for 10min.

Mean­while, pre­heat the grill to a medium/hot set­ting. Ar­range the cia­batta on the grill rack and driz­zle each with a lit­tle olive oil and toast for 1-2min on each side un­til golden. To ser ve, spread with soft cheese. Top with the warm peach slices and the juices. Sea­son and sprin­kle with basil. Ser ve im­me­di­ately.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.