Bruschetta board with grilled brie

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