Ingredients
- 100g leftover sourdough baguette
- 1 tbsp olive oil
- Sea salt
- 2 ripe peaches
- For the French dressing:
- 3 tbs olive oil
- 1 tbs white wine vinegar
- ½ tbs Dijon mustard
- Sea salt
- Black pepper
- Handful fresh rocket leaves
- 50g Jamón Ibérico
- Preheat the oven to 160 degrees and get your barbecue to a high heat.
- To make the crostini, thinly slice the leftover sourdough baguette and place on an oven tray. Dress in some olive and season with salt, then place in the oven and cook for 12 minutes at 160 degrees until golden brown. Remove and allow to cool.
- Slice the peaches in half and remove the stone. Brush the flat side of the peach halves in some olive oil, season with salt, then place them flat side down on a very hot barbecue. Cook for one to two minutes until charred, then remove and set aside.
- To make the French dressing, add the olive oil, vinegar and Dijon mustard to a bowl. Season with salt and pepper and whisk to combine, then set aside.
- Slice the charred peach halves and place them in a bowl along with the rocket leaves. Lightly dress the rocket and peach pieces in some of the dressing, then place them on serving plates. Drape some thin slices of Jamón Ibérico over the peaches and finish the salad by crushing some crostini over the top.
