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Tomato, prosciutto, peach, basil and mozzarella salad on bruschetta

You'll need

400 gm mixed small tomatoes, such as grape, yellow cherry, cherry truss and Kumato 2 vine-ripened tomatoes, cut into wedges 2 ripe peaches, cut into thin wedges 1 cup (loosely packed) small basil leaves 6 thin slices San Daniele prosciutto, torn 2 buffalo mozzarella (about 250gm each), coarsely torn 6 thick slices sourdough bread 1 garlic clove, halved   Red wine dressing 120 ml extra-virgin olive oil, plus extra for brushing 2 tbsp cabernet sauvignon vinegar


  • 01
  • For red wine dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
  • 02
  • Combine tomatoes, peach, basil, prosciutto and mozzarella in a large bowl, add dressing, season to taste and toss to combine.
  • 03
  • Meanwhile, preheat a char-grill pan over high heat. Brush bread with a little oil, then grill, turning once, until golden (2-3 minutes). Rub with cut side of garlic and transfer to a platter. Scatter salad over bruschetta and serve.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jan 2012

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