Making the most of summer peaches is always a good idea and here we've paired them with creamy ricotta and salty parma ham. Plus, it all comes together in just 15min.
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Yields:
4
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Ingredients
1 slices Parma ham
1 Tbsp. olive oil
4 peaches, cut into wedges
Few sprigs thyme
2 Tbsp. runny honey
Pinch chilli flakes (optional)
4 slices sourdough, cut thickly
1 garlic clove, peeled and halved
125 g ricotta
1 Tbsp. extra virgin olive oil
Directions
Step 1Heat a non-stick frying pan over a medium heat. Fry the Parma ham in the pan for 1-2min on each side until crispy. Remove and set aside to crisp up.
Step 2Heat the olive oil in the same pan. Add the peach slices and thyme and cook over a low to medium heat for 3-4min, until just starting to soften. Drizzle over half the honey, a pinch of flaky sea salt and the chilli (if using) and cook for another 2min.
Step 3Meanwhile, toast the sourdough and rub with the cut side of the garlic clove. Whip the ricotta with the extra virgin olive oil and remaining honey. Season to taste.
Step 4Spread the toasts with the ricotta and top with peaches. Crumble over the crispy Parma ham to finish.
GH TIPS
Keep this veggie by leaving out the Parma ham – you could replace it with roasted, salted hazelnuts, if you prefer.
Per serving:
Calories: 319
Protein: 11g
Fat: 11g
Saturates: 3g
Carbs: 42g
Sugars: 17g
Fibre: 4g
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
