Italian

Charred white peaches, goat's cheese and bresaola salad

Name: Charred white peaches, goat's cheese and bresaola salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: /italian
Ingredients: 6 white peaches, halved, stone removed; 2 tbs extra virgin olive oil, plus extra for brushing; Sourdough baguette, thinly sliced on an angle; 1 tbs white balsamic vinegar; 1 tbs honey; 150g goat’s cheese; 150g bresaola (or prosciutto), thinly sliced; 1 cup baby rocket, loosely packed; ¼ cup (40g) almonds, toasted, chopped

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05m

10m

Charred white peaches, goat's cheese and bresaola salad

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by Silvia Colloca

Cook and author

Nov 01, 2017

Enjoy the definitive tastes of summer, all in one recipe.

6 white peaches, halved, stone removed
2 tbs extra virgin olive oil, plus extra for brushing
Sourdough baguette, thinly sliced on an angle
1 tbs white balsamic vinegar
1 tbs honey
150g goat’s cheese
150g bresaola (or prosciutto), thinly sliced
1 cup baby rocket, loosely packed
¼ cup (40g) almonds, toasted, chopped

Method

1.

Heat a barbecue or grill pan over a high heat. Brush the peach halves with oil and cook for 1-2 minutes each side until charred. Remove and set aside.
2.

Wipe the barbecue or grill pan. Lightly brush sourdough slices with oil on both sides. Place onto the barbecue or grill. Cook 1 minute each side or until charred. Set aside.
3.

In a small bowl, combine olive oil with vinegar and honey. Season and set aside.
4.

To assemble, spread goat’s cheese on charred sourdough. Place grilled peaches on top with bresaola, rocket and almonds. Drizzle with dressing and top with freshly ground black pepper.