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Blistered peaches, crumbled Manchego and vincotto
Serves 6 Starters and mains
Ingredients
- 6 peaches
- 2tbsp extra virgin olive oil, plus extra to serve a few soft thyme leaves
- 100g Manchego cheese, shaved
- handful fresh mint
- 1-2tbsp vincotto
- leaves handful rocket leaves
Method
Halve and stone the peaches, brush with oil and scatter with the thyme, salt and pepper. Preheat the grill to high and cook the peaches close to the heat for 5 minutes until blistered and charred. Transfer to a platter and scatter over the Manchego, mint leaves and rocket. Drizzle over the vincotto and some extra oil and serve with crusty French bread.
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