Char-grilled nectarine and ricotta bruschetta

4 servings By Justine Drake
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Tap for method

Ingredients (9)

4 nectarines — depipped and halved
1/2 cup ricotta cheese
fresh parsley — chopped
1 lemons — grated peel
fresh chillies — 573
salt and freshly ground black pepper
8 slices ciabatta — toasted
balsamic reduction
Handful watercress or wild rocket
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Heat a griddle pan until smoking hot. Place nectarines (or peaches) cut side down and cook until griddle lines appear. Remove and set aside. Mash ricotta with parsley and lemon. Add a splash of olive oil and season to taste. Top ciabatta toasts with ricotta, slice nectarines into quarters and arrange on top of ricotta. Drizzle with ricotta glaze, top with leaves and finish off with a drizzle of olive oil and a dash of seasoning. 

Published with courtesy of JucyDelicious

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