Bruschetta doesn’t need to be boring. Our Peach and Blue Cheese Bruschetta will delight your tastebuds with the contrast of sweet grilled fruit against salty, savoury cheese.
Time: 20 minutes
- 30g cream cheese, softened
- 1 tablespoon fresh thyme leaves
- 4 firm but ripe peaches, cut in half
- 8 slices sourdough bread
- extravirgin olive oil
- 1 cup crumbled blue cheese
- honey, to drizzle
In a bowl, mix together the cream cheese and thyme, and set aside.
Brush both sides of the peaches and bread slices with oil.
Grill the peaches over a medium-low heat until lightly charred, about eight minutes.
Toast the bread and then spread over the cream cheese mixture.
Slice the grilled peaches and divide them among the toast. Top with blue cheese and drizzle with the honey.