• STEP 1

    Heat oven to 200C/180C fan/gas 6. Brush the bread with 1 tbsp of the olive oil and scatter over some sea salt and thyme leaves. Roast for 15 mins, turning once, until crispy and golden. Break up into a bowl and toss with the capers.

  • STEP 2

    Meanwhile, whisk together the lemon juice, 2 tbsp olive oil, a pinch of salt and the mustard to make a dressing, then pour half over the bread.

  • STEP 3

    Heat a grill pan to a high heat and sprinkle in some sea salt. Drizzle the nectarines with the remaining 1 tbsp oil and grill, flesh-side down, until charred. Add to the bowl with the bread, along with the basil, sorrel, chervil and tarragon.

  • STEP 4

    Season and toss everything together, then pile onto a serving platter. Top with the ricotta, prosciutto and hazelnuts, and serve with the remaining dressing on the side, if you like.

Recipe from Good Food magazine, July 2018

Goes well with


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