Bruschetta 3 Ways

Cook Time 20 minutes

Servings 4


2 firm ripe peaches, cut in half and stone removed

3 slices of bacon

4 thick slices of sourdough bread

3 tbsp balsamic vinegar

1 tsp maple syrup

3 tbsp extra virgin olive oil

Sea salt, to taste

50g walnuts, toasted and roughly chopped

2 large burrata or 1 jar of stracciatella, at room temperature

Handful of Thai basil leaves


Place a griddle pan over medium- high heat, add olive oil and place the peaches cut side down. Cook for roughly 4 minutes or until nicely charred, flip the peaches over and cook for a further 2 minutes until charred. Set aside.

Using the same griddle pan, add the bacon and cook until crispy on both sides, roughly 3-4 minutes on each side. Set aside.

Again using the same griddle pan, add the sliced sourdough and cook until slightly toasted on each side, roughly 2 minutes on each side. Set aside.

To make the dressing, add the balsamic, maple and olive oil to a small bowl and whisk to combine. Add salt.

To serve, cut the peaches into quarters and roughly chop the bacon. Place the toasted sourdough on the plate and add the burrata, top with peaches, bacon, walnuts, basil and dress with balsamic dressing. Season with salt.


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