A recipe from Lesley Russell - Orange Regional Cooking School
Bruschetta of Honey Verjuice Glazed Peaches with Goat's Curd and Proscuitto
4 slices of sourdough or similar dense bread
Olive oil
2 large peaches or 4-6 nectarines
Knob of butter
Honey
Verjuice
4 dessertspoons goats’ curd
4 slices prosciutto, crisped & broken into small pieces
Flat leaf parsley, shredded
Salt & pepper
The Bruschetta:
Brush the bread slices generously with olive oil and toast in the oven @ 180C for 5 -10 minutes or until crisped. Set aside.
Tony Zachulski from Hillside Orchard
The Peaches:
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.
To Serve:
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.
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