Charred nectarine and goat’s cheese bruschetta recipe
Created by The Tesco Recipes team
Our fruity twist on classic Italian bruschetta stars juicy nectarines and cave‑aged goat’s cheese, which has a lovely mellow and nutty quality. Finished with a drizzle of thyme honey, it’s sweet, tangy and aromatic – and rustled up in just 20 minutes. The perfect appetiser for summer get‑togethers.
See method- Serves 6
- Takes 20 mins
- 215 calories / serving
Ingredients
- 4 nectarines, destoned and cut into wedges
- 1 tbsp olive oil, for brushing and drizzling
- 6 slices sourdough bloomer
- 10g fresh thyme, leaves picked
- 3 tbsp clear honey
- 50g Tesco Finest cave aged goat’s cheese
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Shop ingredientsEach serving contains
- Energy
- 905kJ 215.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 15g
of the Reference intake
Carbohydrate 34.0gProtein 7.0gFibre 2.2g
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Method
- Heat a griddle pan over a high heat. Brush the nectarine wedges with a little oil then griddle, in batches if needed, for 1-2 mins each side until charred and softened; transfer to a plate and set aside.
- Drizzle the bread with the remaining oil and griddle, in batches, for 3-4 mins each side until golden. Mix most of the thyme into the honey.
- Top the toasted bread with the charred nectarine wedges. Use a potato peeler to shave over some curls of goat’s cheese. Finish with a drizzle of thyme honey and the remaining thyme, serving the rest of the cheese and the remaining thyme honey alongside.
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