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2 ripe, white peaches

2 thick slices of white artisan bread (can be fresh or stale)

4 tbsp Verdemanda extra virgin olive oil

1 tbsp Orange Honey Blossom vinegar

2 tbsp white balsamic

3 big pinches of flaky sea salt

3 tbsp pitted black olives in hdp

50g ricotta salata (this would also be great with burrata)

A small handful of basil and mint.


  1. Preheat oven to 170c /150 fan

  2. Tear up the bread into large rough pieces and add to a bowl. Dress with 1 tbsp or orange blossom honey vinegar, 2 tbsp of the olive oil and 3 large pinches is flaky salt. Spread out onto a baking tray and bake until golden and crisp (About 10-15 mins)

  3. Meanwhile, cut or tear the peaches, removing the stone and add to the bowl the bread was in. Sprinkle with 2 tbsp of white balsamic and let it sit whilst the bread toasts.

  4. Once the toast is ready, add it to the bowl of peaches which will have released a lot of their juices, and toss. Tear in the herbs, add the olives and crumble in the ricotta. Season with black pepper and dress with the remaining olive oil. After a few minutes, toss once more, season to taste, and serve.