Set up a brilliant bruschetta station packed with bread, peaches, vegies, cured meats and cheese.
1⁄2 cup fresh ricotta
1⁄4 cup basil pesto
1 red capsicum, cut into thick strips
1 Tbsp fresh oregano leaves, roughly chopped, plus extra, to garnish
5 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season
1 Tbsp red wine vinegar
200g wheel double brie
2 peaches, cut into wedges
1⁄2 loaf sourdough, cut into 1cm thick slices
125g cherry tomato medley, some halved, some quartered
110g ball fresh mozzarella, torn into bite-sized pieces
200g thinly sliced sopressa salami
200g thinly sliced prosciutto
Assorted fresh herbs, to garnish
Finely grated lemon zest, to garnish
Put ricotta and pesto in a medium bowl and mix well to combine. Transfer to a serving dish, cover and refrigerate.
Preheat barbecue grill plate to high. Put capsicum and oregano in a large bowl and drizzle with 2 Tbsp of the oil. Season and toss well. Grill capsicum, turning occasionally, for 10 minutes or until charred and soft. Return to bowl and drizzle with vinegar. Set aside for 15 minutes to cool slightly then slice into thin strips.
Meanwhile, put brie and peaches on a chopping board and drizzle 1 Tbsp of the remaining oil. Grill brie and peaches for 2 minutes each side or until lightly charred and warmed through. Set aside.
Meanwhile, drizzle sourdough with the remaining oil. Grill for 30 seconds each side or until lightly charred.
Toss tomatoes through capsicum mixture then transfer to a small dish. Put mozzarella and ricotta mixture in separate small dishes. Put all dishes on a large wooden serving board along with salami, prosciutto brie, peaches and bread.
Garnish with herbs and top tomato mixture and mozzarella with a little lemon zest. Serve, trying one (or more!) of these bruschetta combos:
- Peach, prosciutto and brie
- Capsicum, mozzarella, extra oregano and salami
- Brie, pesto and tomatoes