How to make peachy goat’s cheese bruschetta

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.