The combination of mango chutney, fresh juicy peach and goat’s cheese makes for the perfect topping

Peachy goat’s cheese bruschetta

When you fancy something quick and tasty – and just a little bit different – this is a great choice.

Serves 2

2 generous slices of sourdough or ciabatta bread
2 tbsp mango chutney
20g butter
2 South African peaches or nectarines (or 1 of each), halved, pitted and sliced
​100g goat’s cheese, sliced

A few rocket or basil leaves, to garnish

Preheat the grill. Toast the slices of sourdough or ciabatta, then spread the mango chutney on them.

Melt the butter in a frying pan and add the peach or nectarine slices. Cook over a high heat for about 2 minutes to lightly cook the fruit.

Share the fruit between the slices of toast and top with the goat’s cheese. Grill for a few moments until the cheese melts a little.

Serve, seasoned with black pepper and garnished with a few rocket or basil leaves.

If you fancy a spicier version, spread sweet chilli sauce on the bread instead of mango chutney.