Try your hand at this healthy recipe using summer stone fruit nectarine, from Justine Drake! Stone fruits are in season now, so this is the best time to experiment in the kitchen – and this recipe just shouts freshness to us.

Char-Grilled Nectarine and Ricotta Bruschetta

Serves 4


4, firm, ripe nectarines, de-pipped and halved
½ cup ricotta cheese
Finely chopped parsley
Grated peel of 1 small lemon
Olive oil, salt and milled pepper
8 slices ciabatta, toasted
Balsamic glaze
Salt and milled pepper
Few handfuls watercress or wild rocket
olive oil, salt and pepper


  • Heat a griddle pan until smoking hot.
  • Place nectarines (or peaches) cut side down and cook until griddle lines appear. Remove and set aside.
  • Mash ricotta with parsley and lemon. Add a splash of olive oil and season to taste.
  • Top ciabatta toasts with ricotta, slice nectarines into quarter and arrange on top of ricotta. Drizzle with ricotta glaze, top with leaves and finish with a drizzle of olive oil and a dash of seasoning.