I am continuing to cook my way through ” New Kitchen Basics” by Claire Thomson and eagerly awaiting her next book which is out in September. Use the best quality cheese for this summery recipe . Peaches work best as the fruit, but any ripe stone fruit will work. You can leave out the bread if wished, but it bulks it up a bit if included.
Ingredients
- 4 ripe peaches, nectarines, red plums or apricots halved and stoned
- 2 tbsps red wine vinegar
- 1 tbsp runny honey or caster sugar
- 1/2 loaf ciabatta or similar crusts removed and torn into small pieces
- 2 tbsps olive oil plus extra for toasting
- a pinch chilli flakes optional
- 250 g buffalo mozzarella ( or burrata) roughly torn into 8 pieces
- a small bunch basil leaves picked and roughly torn
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 220 C, Fan 200 C, Gas 7. Line a baking dish with baking paper.
- Arrange the fruit cut side up in the lined baking dish and sprinkle with 1 tbsp of the vinegar and the honey or sugar. Roast for 15-20 minutes until the tops of the fruit begin to bubble and char at the edges. Remove from the oven and leave to cool slightly.
- Meanwhile in a separate baking dish mix the bread with a good measure of olive oil and a good pinch of salt. Bake for 8-10 minutes until nicely toasted.
- In a small bowl mix together the 2 tbsps of olive oil and the remaining vinegar, along with any juices left from roasting the fruit. Add the chilli flakes if using and season with salt and pepper.
- Arrange the fruit and bread on a large serving plate and pour over the dressing. Add the mozzarella and bail then drizzle with a little more olive oil and serve.
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