A recipe from Lesley Russell – Orange Regional Cooking School
- 4 slices of sourdough or similar dense bread
- Olive oil
- 2 large peaches or 4-6 nectarines
- Knob of butter
- 4 dessertspoons goats’ curd
- 4 slices prosciutto, crisped & broken into small pieces
- Flat leaf parsley, shredded
- Salt & pepper
Brush the bread slices generously with olive oil and toast in the oven @ 180C for 5 -10 minutes or until crisped. Set aside.
Slice the peaches or nectarines into wedges. Heat a small pan and add in a little butter. When the butter begins to sizzle, add the fruit and toss over a medium to high heat until the slices are beginning to brown. Add honey and verjuice to the pan and continue to cook, shaking the pan from time to time, until the liquid has disappeared and the fruit is well glazed. Season with salt & pepper and remove from the heat. Check for flavour and add more verjuice to balance the sweetness.
Spread each slice of bruschetta with goats’ curd and top with slices of glazed peach/nectarine. Scatter the prosciutto mixed with a little parsley over the top.