Roasted Peaches and Stracciatella on Toasted Rye Bread
Info
Protein (per serving): 13g
Fibre (per serving): 12g
Ingredients
2 fresh ripe peaches
2 tbsp Biona Organic Extra Virgin Olive Oil
1.5 tbsp Biona Organic Maple Syrup
1 tsp soft light brown sugar
2 sprigs of thyme plus extra to serve
2 slices toasted Biona Organic Rye Bread
30g stracciatella
freshly ground black pepper
Method
1. Preheat oven to 160°c (fan)
2. Halve and pit the peaches, cut into slices, then combine with the olive oil, maple syrup, brown sugar and thyme in an ovenproof dish. Use your hands to give everything a mix.
3. Arrange the peaches cut side up and roast for 20-25 minutes, or until soft and slightly caramelised.
4. Spread the toasted rye bread with a few generous spoonfuls of stracciatella and top with the roasted peaches. Drizzle with any liquid left in the baking dish and finish with a sprinkling of fresh thyme and a good crack of black pepper.
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