Maple Caramelised Nectarines + Whipped Goat’s Cheese on Toast

Who doesn’t love a nectarine in the peak of summer, with all the juice overflowing a little through your fingers? It’s a whole emotion, and every single week without fail, there’s always fresh stock in the fridge to keep us going. But I had to try something different with this glorious fruit, and so I caramelised it with maple syrup. And, O. M. G.! That was heaven on a plate. If you’re like me, this one is for you.

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Ingredients

  • 2 large slices sourdough bread

  • 60 g goat’s cheese

  • 2 nectarines, thinly sliced

  • Knob of butter

  • 1 tbsp maple syrup

  • Dash of olive oil

  • Salt to taste

  • Few sprigs of fresh thyme, to serve

  • Red currants, to serve

Method of Preparation

  1. To a pan, add a dash of olive oil. Toast the slices of sourdough bread till brown on both sides. Set aside.

  2. Add the goat’s cheese + a dash of olive oil to a food processor. Blend till it’s thick and creamy. Set aside.

  3. To a pan add a knob of butter. Allow it to melt and gently sizzle before adding the sliced nectarines. Cook on medium heat. After 2-3 minutes, add a dash of maple syrup and allow the nectarines to caramelise. Turn off the heat and set aside.

  4. Assembling it all - add a generous dollop of the whipped goat’s cheese to a slice of toasted sourdough bread. Top with the caramelised nectarines, a few fresh thyme leaves and red currants.

  5. Enjoy immediately!