FOOD fast

Bruschetta

Slices of grilled sourdough bread make a wonderful base for a variety of seasonal toppings. We’ve given a sweet and a savoury option.

Ricotta Bruschetta with Honey Peaches (v)

1 tablespoon butter
2 tablespoons runny honey, plus extra for drizzling
2 large, firm ripe peaches, cut into thick wedges
4 slices grilled sourdough bread (bruschetta)* 100 grams firm ricotta
roasted skin-on almonds, roughly chopped
lemon thyme

Heat a sauté pan over a medium heat with the butter and honey. When foaming, add the peaches and cook on both sides until golden and the pan juices have reduced and thickened.

Spread each bruschetta with ricotta and top with the peaches. Drizzle with the pan juices and scatter over the almonds and a little lemon thyme. Top with a little more honey, if desired.

MAKES 4

*TO GRILL BREAD Brush each side of the bread lightly with olive oil and cook on a hot barbecue or grill plate for 2 minutes on each side. If using for savoury bruschetta, rub one side with a cut clove of garlic while hot.

Charred Sweetcorn, Avocado, Feta and Chilli Bruschetta (v)

2 tablespoons olive oil2 fresh cobs sweetcorn, kernels cut off (see Cook’s note)1 teaspoon cumin seedssea salt and ground pepper4 slices grilled sourdough bread (bruschetta)* 100 grams beetroot hummus2 avocados100 grams feta1 long red chilli, finely