Ingredients

Preparation

Roast pine nuts in a pan without using oil.

Cut the bread and the peaches into slices and thinly brush them on both sides with olive oil.

Roast the slices on both sides for a few minutes, first the peaches, then the bread silces.

Immediately place the Raclette cheese on the bread slices and let it melt. Round the bruschetta off with the peaches on top. Arrange with Aceto Balsamico, the roasted pine nuts and the fresh basil leaves.

-> Alternative with strawberries:

Ingredients: 1 bowl of strawberries (app. 150g) / 2-3 springs of fresh mint / honey / black pepper

Replace the peaches with strawberries cut into quarters (don’t put them on the grill). Round the bruschetta off with a splash of honey, freshly ground black pepper and fresh mint leaves.

-> Alternative with asparagus

Ingredients: 1 bunch of green asparagus / raw cured ham / 1 small lemon

Replace the peaches with asparagus.

Roast the asparagus all around for a few minutes. At the same time, place slices of raw ham on baking paper. Put it on the side of the barbecue (lower heat) for 8-10 minutes and bake until it’s crispy. Alternatively bake it in the oven at 160°C with circulating air for around 15 minutes.

Suggestion: Roast lemon halves on the barbecue for a few minutes, then drizzle over the Bruschetta salsa. Tastes like heaven!