Roasted nectarine breakfast bruschetta
Start your day off right with our take on a sweet breakfast bruschetta. Bursting with flavour from roasted nectarines and smooth ricotta, this dish is sure to be a hit.
- 500g smooth ricotta
- 1 teaspoon vanilla bean paste
- 1/3 cup (80ml) Coles Finest Maple Syrup or dark agave syrup
- 6 (about 1kg) ripe yellow nectarines, halved, stoned
- 1/2 baguette, thickly sliced diagonally, toasted
- Mint leaves, to serve
Combine the ricotta, vanilla and 2 tbs maple syrup in a bowl.
Preheat oven to 180°C. Place the nectarine, cut-side up, in a roasting pan. Drizzle with the remaining maple syrup. Roast for 25-30 mins or until tender. Set aside to cool slightly.
Place the baguette slices on serving plates. Spread evenly with the ricotta mixture and top with nectarine.
Sprinkle with mint to serve.