Ingredients
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.
Method
Preheat oven to 170c /150 fan
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)
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.
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.
