I’ve designed these little open grilled-bread sandwiches or bruschetta (pronounced brusketta in Italian) around the common French practice of wrapping salty air-dried ham around fruit, usually melon. I’ve given it a Kiwi twist by chucking peach slices on the barbecue, which lends a wonderful, smoky, caramel note. Add peppery rocket, creamy goat’s cheese and salty cured ham and you’ve got one swanky wee dish. Photograph by Jani Shepherd. This is a light meal in the French Provençal style; just add a balmy evening, your sweetheart and a glass or two of chilled rosé.
Ingredients
Method
Heat up a barbecue grill or grill pan. Grill the peach wedges, cut-side down, over a medium-high heat until grill marked but not too soft and still holding their shape. Set aside.
Halve the garlic clove and very lightly rub over the slices of bread (just a touch is all you need; you don’t want a powerful garlic flavour). Drizzle bread with olive oil and grill each slice on both sides until marked and toasted.
Lay the toasted bread on a platter and crumble a little of the cheese on top of each slice – this will help glue the rocket in place. Top with rocket leaves and a piece or two of prosciutto.
Carefully add 2–3 wedges of grilled peach to each. Crumble the remaining goat’s cheese over the top.
Drizzle with a tiny dash of good balsamic and season with salt and pepper. Serve immediately.
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