We've had a few nice sunny summer days in London recently and I couldn't be happier. Hot weather makes me crave fresh salads and simple recipes using seasonal produce. I'm generally happy with a plate of chilled watermelon or avocado toast on such days.
Last week I bought way too many peaches. I wanted to make something new so I revamped my usual avocado toast by adding a few slices of peach and my favourite Tickler cheddar. A few minutes under broiler to melt the cheese, a sprinkle of walnuts and cress on top. A quick summer lunch... sorted! Easy and delicious!
Grilled Peach and Cheddar Avocado crostini
makes 6
1 large stonebaked ciabatta
1 avocado
2 ripe peaches, sliced
salt and freshly ground pepper
1 tbsp lemon juice
30g Castello Tickler Extra Mature Cheddar, shredded
40g walnuts
handful of fresh cress
Preheat oven broiler to high. Make 6 slices of ciabatta and place them on a baking sheet. Broil ciabatta about 1-2 minutes on each side. Remove from the oven.
In a small bowl mash avocado with a fork, add lemon juice and season with salt a pepper. Spread the avocado on top of each toasted ciabatta. Top with a few slices of peach and sprinkle with cheese. Return to oven and broil until cheese is melted 3-4 minutes. Remove from the oven and sprinkle each ciabatta with walnuts and cress.
Disclaimer: this recipe was created in collaboration with Castello. All opinions are my own.
