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Callum's Classics: Tomato & Peach Bruschetta with Shaved Goat's Cheese

Monday, 21 December 2020 / Topics:

Ingredients: (Serves 4 as a canape)

  • 50g soft goat’s cheese
  • 2 heirloom tomatoes, thinly sliced
  • 1 yellow peach, thinly sliced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil, plus 1 tablespoon extra
  • pinch of salt
  • 1 sourdough baguette, thickly sliced on an angle
  • 1 garlic clove
  • ¼ bunch of basil, leaves picked


1. An hour prior to serving, wrap goat’s cheese in clingfilm and place in the freezer.

2. Combine tomatoes, peach, vinegar, one tablespoon oil and a pinch of salt in a large bowl. Set aside for flavours to develop.

3. Heat a griddle pan over high heat. Brush sourdough with remaining one tablespoon oil. Toast sourdough for 1-2 minutes each side or until lightly charred. Rub with garlic clove.

4. Arrange sourdough on a serving platter. Top with tomato, peach and fresh basil. Finely grate over goat’s cheese and serve immediately.