Makes enough for six–eight.

Put aside: 15 minutes for prep and no more than ten minutes for cooking.

What you’ll need

50g parmesan (or a vegan alternative) finely grated
4 peaches firm but ripe
2 balls of mozzarella buffalo if possible
1 loaf of ciabatta fresh
1 tsp lemon juice
A small bunch of fresh basil finely chopped
A drizzle of extra virgin olive oil
A sprinkling of sea salt flakes and cracked black pepper

What to do

1 Slice your peaches in half from top to bottom, removing the stones.

2 Drizzle them with a little olive oil, salt and pepper.

3 Grill the peaches on the hot barbecue for two minutes on each side until toasted and slightly sticky. Then set them to one side.

4 Slice the ciabatta and lightly toast them on the barbecue.

5 Place onto a plate and arrange the grilled peaches on top.

6 Tear the mozzarella so each ball is roughly in half and put one half on the top of each peach half.

7 Sprinkle each one with parmesan, chopped basil, and salt and pepper. You can also dot a touch of olive oil over them and onto the dish for a bit more colour.