When it’s too hot to cook and only something simple will do, you’ll love these grilled maple peaches on toasted sourdough, topped with mozzarella, basil and prosciutto, then finished with a drizzle of maple syrup and chilli flakes for an extra kick. Perfect served with a fresh salad for a light dinner or an easy lunch.
Ingredients
1 Peach, cut into thick slices
1 Tbsp Olive oil
3 – 4 Tbsp Pure Maple Syrup, Amber Rich
2 thick slices of sourdough bread, toasted
120g soft mozzarella cheese, sliced
4 slices of prosciutto
Fresh Basil leaves
Chilli flakes
Instructions
- Using a grill pan, brush with the olive oil and place on medium heat. Gently coat the peaches with maple syrup before cooking. Cook both sides for 2 – 3 minutes until they have the charred grill marks. Remove and set aside.
- Meanwhile, lightly toast the bread and start to assemble the layers of cheese and prosciutto on the warm bread, then add the grilled peaches and basil leaves. Sprinkle some hot chilli flakes to the remaining maple syrup and pour over the peaches to give it a spicy kick.
- Serve with a fresh salad.