Roquefort and peach bruschetta
Average rating:
Need a quick starter? Having friends over and want to impress them with canapes? These easy Roquefort & peach bruschettas are dead simple and very tasty
Method
- Peel your peaches. Boil some water in a deep pan and set up a bowl of cold water alongside. Take each peach on a fork dip it in the boiling water and count to ten then transfer it to the cold water for five seconds then peel.
- Make large toasts using French bread, spread some Roquefort thickly across each, cut the peaches into wedges and arrange carefully.
- Taken from The Half Hour Host, available free from www.president.uk.com.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Christmas starter recipes -
Mini sweet pepper and goat's cheese tarts -
Christmas party food recipes -
Red onion and squash filo pastries -
Dinner party recipes -
Smoked salmon blinis -
Party food recipes -
Goat's cheese pizza tarts -
Cheese recipes -
Leek and cranberry Caerphilly strudel -
Canapes recipes -
Chicken and cranberry bites
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
