Mixed Leaf and Peach Salad with Brie Crostini
25 minutes
Delicious radicchoi, rocket and watercress leaves are tossed with radishes, ripe peaches, redcurrants and hazel nuts then served with freshly toasted brie crostini.
Zoë Harpham
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Ingredients
Serves: 4
- Brie Crostini
- 1 small French bread stick, trimmed and cut into 12 slices
- 130g ripe brie, cut into 12 slices
- Salad
- 1 large radicchio, separated into leaves
- 50g rocket
- 50g watercress leaves
- 8 radishes, sliced
- 3 large ripe peaches, stoned and cut into thick slices
- 3/4 cup (130g) redcurrants or blueberries
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1/4 cup (30g) hazelnuts, toasted and roughly chopped
Directions
Preparation:15min ›
Cook:10min ›
Ready in:25min
- Preheat the grill to medium. Lightly toast the bread slices on both sides under the grill. Top each toast with a slice of brie then cook under the grill until the cheese has melted and is just bubbling. Set aside.
- Combine the salad leaves in a large salad bowl. Add the radishes, peaches and about 2/3 cup (100g) of the redcurrants or blueberries.
- Put the remaining redcurrants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit. Stir in the vinegar and season to taste.
- Pour the dressing over the salad and toss together well to mix. Scatter with the toasted hazelnuts and arrange the brie crostini on top. Serve immediately.
Crostini
Salad
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