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Raisin Bread with Ricotta, Honey & Barbecued Peaches

—

22 March 2016 BY Julie Biuso
SERVES: 6

Raisin bread with ricotta, honey & barbecued peaches,

These sweet toasts can also be made with croissants or sliced brioche loaf. Don’t leave off the thyme – it adds a welcome savoury note.

Ingredients
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3 perfectly ripe free-stone peaches 70g (2-3 ounces) thinly sliced prosciutto 1 small raisin or fruit loaf, sliced, or sliced fruit bread 100g (3½ ounces) ricotta Maple syrup or pouring honey for serving Fresh thyme sprigs for garnishing

Method
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1 Slice peaches into quarters, remove stones, and wrap each peach quarter in a little prosciutto.

2 Toast raisin loaf or fruit bread and arrange on individual plates. Top with spoonfuls of ricotta.

3 Cook peaches on a barbecue hot plate preheated to medium in a little sizzling butter until they take on some colour. Transfer peaches to a plate then put them on top of the ricotta. Drizzle everything with a little maple syrup or honey, and garnish with thyme. Serve immediately.

Photography Aaron McLean http://www.aaronmclean.com

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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