Broad bean, pecorino and olive bruschetta
Top squares of toasted focaccia with baby broad beans, mint leaves and Taggiasche olives for a fresh springtime bite, finished with grated pecorino
BBQ peach bruschetta
4 as a starter
Easy
Prep:
Cook:
Perfect as summer party snacks or a starter for your next Italian-style dinner. Make sure you get the ripest peaches you can for the most flavour
Skip to ingredients
- 4 ripe peacheshalved
- 3 tbsp olive oil
- 1 tsp pul biber
- 2 tbsp honey
- 1 lemonzested and juiced
- 10g chivesfinely chopped
- 2 small ciabattashalved
- 200g
- 200g stracciatella
Nutrition: per serving
- kcal507
- fat23g
- saturates9g
- carbs58g
- sugars20g
- fibre5g
- protein15g
- salt1g
Method
step 1
Drizzle the peaches with oil and season with salt and pepper, massaging with your hands to coat them. Put them flat-side down on the barbecue, cooking for 4-6 mins on each side until chargrilled and softening. Move to a plate once cooked and leave to cool slightly. Remove the skins, then roughly chop. Warm the bread on the barbecue or in the oven.
step 2
Alternatively, heat the oven to 200C/180C fan/gas 6 and put the peaches on a snug roasting tray lined with baking paper. Drizzle with 2 tbsp of oil and season lightly with salt and pepper. Mix well with your hands and arrange the peaches flat-side down. Roast for 15-20 mins or until softened and jammy. Leave to cool slightly, then remove the skins and roughly chop.
step 3
Put the remaining oil, pul biber, honey and lemon zest and juice in a medium bowl. Season lightly with salt and pepper. Toss through the still-warm peaches and chives.
step 4
Toast or grill the bread then cut into thick slices. Spread on the stracciatella, top with a few tablespoons of peaches, drizzle over any remaining dressing and serve.
