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How to make Bruschetta with apricots, peaches and nectarines

Yield = 6
Prep time: 0:45
Cook time: 0:25
Total time: 1:10

Ingredients

  • 6 slices (about 1cm-thick) brioche or fruit bread
  • 100g unsalted butter, softened
  • 2 vanilla beans
  • 200g caster sugar
  • 50ml brandy or grappa
  • 6 apricots, cut in half, stone removed
  • 5 nectarines, sliced, stone removed
  • 3 white or yellow peaches, sliced, stone removed
  • Thick Greek yoghurt, to serve

Method

  • Step 1 Preheat oven to 200°C. Grease a baking tray.
  • Step 2 Butter the brioche slices on one side only. Cut the vanilla beans into small pieces, place in a food processor with the sugar and pulse until the beans are finely chopped.
  • Step 3 Transfer to a bowl and add the brandy or grappa. Add the fruit and toss well to combine. Cover with plastic wrap and leave to macerate for 30 minutes at room temperature.
  • Step 4 Place the brioche slices buttered-side up on the baking tray and divide the fruit evenly between the bread slices, pouring over any sugary juices from the bottom of the bowl.
  • Step 5 Bake for 25 minutes: the edges of the bread should be crisp and the fruit cooked. Place on serving plates, add a dollop of yoghurt and drizzle with syrup.