CHARGRILLED NECTARINE BRUSCHETTA
SERVES 4 PREP 10 MINS
COOK 5 MINS
• 400g Madeira cake, sliced lengthways into 4 pieces
• 60g butter, melted
• 2 tbsp caster sugar
• 2 nectarines, halved
• 150g soft ricotta
• 1 tbsp icing sugar, plus extra to dust
• ½ tsp vanilla bean paste
• maple syrup, to serve
1 Preheat a chargrill pan on high. Brush both sides of cake with butter. Grill for 1-2 mins each side or until grill marks appear. Halve diagonally.
2 Melt butter in a frying pan on medium heat with caster sugar. Add nectarines. Cook for 2 mins or until lightly coloured. Remove from pan.
Whisk ricotta, icing sugar and paste together until combined.
