BBQ peach bruschetta
- Janine Ratcliffe
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4 as a starter
Easy
Prep: 10 mins
Cook: 20 mins
0 reviews
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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
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Try our BBQ peach bruschetta, then discover classic bruschetta, white bean bruschetta, broad bean bruschetta and more vegetarian starter recipes.
BBQ peach bruschetta recipe
Ingredients
Nutrition
-
4 ripe peaches
halved
-
3 tbsp olive oil
-
1 tsp pul biber
-
2 tbsp honey
-
1 lemon
zested and juiced
-
10g chives
finely chopped
-
2 small ciabattas
halved
-
200g
-
200g stracciatella
Nutrition: per serving
- kcal507
- fat23g
- saturates9g
- carbs58g
- sugars20g
- fibre5g
- protein15g
- salt1g
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Method
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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.
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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.
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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.
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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.
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Authors
Janine RatcliffeFood director
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