Griddled peaches with toast, prosciutto and blue cheese
Prep:
5 mins
Cook:
5 mins
Rustic and simple yet decadently delicious.
2 ripe peaches, stoned and quartered
4 slices of rustic bread
2 tbsp olive oil
50g rocket
50g blue cheese, crumbled
40g prosciutto
1 tsp balsamic vinegar
Brush the peach quarters and bread with 1 tablespoon of the olive oil and grind a little black pepper over.
Heat a griddle pan until hot, add the peaches and the bread cooking for 2-3 mins on each cut side until caramelised and the bread toasted and charred a bit. Set aside.
Toss the rocket in 1 tablespoon of the olive oil and pile up with the prosciutto and set aside.
Place the peaches over the bread with the cheese on top.
Whisk together the remaining oil and the vinegar, spoon over the salad and serve on the side with the rustic bread slices.
Serves
2
Preparation Time
5 minutes
Cooking Time
5 minutes
Main ingredients
Fruit, Cheese, Vegetables, Oil, Bread
Recipe Type
Starters, Entertaining
Level of Difficulty
Easy
