"These easy bruschettas make a colourful, elegant starter to your al fresco meal. Choose ripe stone-fruit that are still firm enough to slice from the stone, and grill them briefly on one side only to get the smoky flavour but prevent them from turning too soft. Spread freshly grilled slices of sour dough with whipped seasoned ricotta, then top with watercress, grilled fruit, and a drizzle of aged balsamic vinegar."

Grilled stone fruit bruschetta with creamed ricotta, aged balsamic vinegar & watercress

Ingredients:

Serves 6

250 g plain ricotta cheese

salt & pepper, to taste

10 ml extra virgin olive oil, plus extra for brushing

3 ripe firm stone fruit (peaches, nectarines, plums etc.), sliced into wedges

6 slices of sour dough bread

a small bunch of fresh watercress leaves

a small bunch of spring onions, finely sliced

Method:

In a small mixing bowl, add the ricotta, season with salt & pepper, and add the olive oil. Use an electric whisk to mix it until very smooth and creamy, then cover and refrigerate until ready to use.

Drizzle the fruit wedges with olive oil and season with salt & pepper, then arrange on a fine, open grid and grill briefly over medium hot coals until lightly charred on one side only. Remove carefully with a spatula and set aside.

Brush the sliced bread with olive oil on one side, then grill briefly over medium hot coals on both sides until light brown. Remove from the heat, then spread with the ricotta mixture, top with watercress, grilled fruit wedges, some sliced spring onions and a drizzle of aged balsamic vinegar. Serve at once and with generous glasses of Leopard's Leap Chenin Blanc.