Josh and Nic's Whipped Gorgonzola and Caramelised Peach Bruschetta

Prep time: 15 mins
Cook time: 10 mins
Serves: 6


20g butter

1 tbs brown sugar

2 firm ripe peaches, cut into 8 wedges 

2 tsp balsamic vinegar

8 slices prosciutto

150g mascarpone

150g gorgonzola 

1 baguette, thinly sliced on the diagonal, toasted


80ml (1/3 cup) balsamic vinegar

2 tbs brown sugar


1. To make glaze, place vinegar and sugar in a small saucepan over low heat and stir until sugar dissolves. Simmer for 3-5 minutes or until slightly thickened. Set aside to cool.

2. Melt butter in a frying pan over medium heat. Sprinkle sugar all over peaches and add to pan. Cook, turning, for 5 minutes or until tender and lightly caramelised.

3. Preheat oven to 200C. Place prosciutto on an oven tray and bake for 8-10 minutes or until crisp and lightly charred. 

4. Pulse mascarpone and gorgonzola in a small blender until just combined. 

5. Spread baguette slices with gorgonzola mixture and top with prosciutto and peaches. Drizzle with balsamic glaze to serve.