Peach, Parma ham and mozzarella bruschetta recipe

  • Serves 4
  • 10mins to prepare and 5mins to cook
  • 250 calories / serving
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peach bruschetta (h)

Toast the ciabatta halves in a hot griddle pan (or under the grill or on the barbecue) for 1-2 minutes on each side until lightly charred.

Rub each toast with the cut sides of the garlic clove, then brush with half the oil.

To serve, layer up each piece of toasted ciabatta with the sliced peaches, mozzarella, Parma ham and a little seasoning. Drizzle over the remaining olive oil and balsamic vinegar and garnish with the basil leaves.

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  • Ingredients

  • 2 ciabatta rolls, halved
  • 1 garlic clove, halved
  • 2tbsp extra-virgin olive oil
  • 2-3 peaches pitted and quartered
  • 1 x 25g (1oz) ball mozzarella, drained and sliced
  • 6 slices parma ham, torn
  • 1tbsp balsamic vinegar
  • smal handful basil leaves
  • Energy 1045kj 250kcal 12%
  • Fat 11g 16%
  • Saturates 3g 15%
  • Sugars 6g 7%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 27.9g Protein 11.3g Fibre 2.6g


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