The BBC Good Food logo
Charred nectarine & prosciutto panzanella served in a bowl

Charred nectarine & prosciutto panzanella

A star rating of 5 out of 5.8 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Combine nectarines, prosciutto, ricotta, spinach, sourdough and herbs to make this simple summer salad. Charring the nectarines adds depth of flavour

Nutrition: Per serving


  • 3 slices sourdough
  • 4 tbsp olive oil
  • 1 tbsp thyme leaves
  • 1 tbsp capers
  • 1⁄2 lemon , juiced
  • 2 tsp Dijon mustard
  • 4-6 ripe nectarines , halved and stoned
  • bunch of basil
  • 50g sorrel or spinach leaves
  • handful of chervil
  • handful of tarragon
  • 2 tbsp ricotta
  • 100g prosciutto
  • handful of roasted hazelnuts , chopped


  • 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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.8 ratings

Sponsored content