Grilled Peaches, Rocket and Ricotta Toast

Ingredients

• 1 loaf sourdough or focaccia
• Olive oil
• 250g fresh ricotta
• 2 ripe peaches
• 2 large handfuls salad leaves
• 2 tbsp blackberry & thyme balsamic
• 1 tbsp blackberry & thyme balsamic pearls
• 1 small handful pomegranate seeds
• Sea salt
• Black pepper (optional)

Method

1. Preheat the oven to 200°C fan. Slice a loaf of sourdough or focaccia into thick pieces and place onto a baking tray. Drizzle generously with olive oil and bake for 10 to 15 minutes until golden and crisp around the edges.
2. While the bread bakes, make the salad dressing by whisking together olive oil, blackberry & thyme balsamic, a spoonful of blackberry & thyme balsamic pearls and a good pinch of salt.
3. Toss salad leaves lightly through half of the dressing and set aside.
4. Slice the peaches into wedges. Heat a frying pan with a little olive oil over a medium heat, then add the peaches. Cook for a few minutes until softened and lightly coloured.
5. Add a drizzle of blackberry & thyme balsamic to the pan and continue cooking until the peaches become glossy and caramelised.
6. Spread fresh ricotta generously over the warm baked bread.
7. Top with the dressed salad leaves, followed by the caramelised peaches.
8. Scatter over pomegranate seeds and spoon over the remaining dressing just before serving.