By Sprout / Wednesday, 1 February 2023 / Topics:
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.
Tomato Peach Bruschetta With Shaved Goats Cheese
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