-
1
For the ricotta, combine all the ingredients in a food processor or cake mixer.
-
2
Process or whisk until smooth and shiny (about 5-8 minutes).
-
3
The ricotta can be refrigerated at this stage and kept for 1 or 2 days, but do allow it to come to room temperature and give it a good whisk before serving.
-
4
For the peaches, combine all ingredients except the peaches in a heavy-based saucepan.
-
5
Score the top of the peaches as you would for blanching a tomato.
-
6
In a small saucepan, just large enough to hold the peaches, bring the syrup to the boil then add the peaches.
-
7
Cover with a piece of greaseproof paper and simmer gently until the skin starts to come away from the fruit (about 5-10 minutes depending on the ripeness).
-
8
Remove the peaches from the syrup with a slotted spoon and plunge into iced water to cool.
-
9
Reduce the syrup by a third over a rapid heat or until thick and glossy.
-
10
Strain and reserve.
-
11
Once the peaches are cool, gently peel off the skin.
-
12
If not using right away, refrigerate the peaches at this stage.
-
13
Cut in half, remove the seeds, and place the peach halves in a single layer on a flat heatproof tray.
-
14
Spoon a little of the peach syrup over the peaches and grill for 5-8 minutes under a hot grill until slightly caramelised.
-
15
To assemble, smear a thick layer of ricotta on each piece of sourdough.
-
16
Place 2 peach halves on each.
-
17
Toss the raspberries in the reserved syrup then divide among the 4 bruschetta (you probably wont need all the syrup, which can be reserved for another use).
-
18
Top with the mint leaves.
-
19
Dust each dish with a good amount of icing sugar and serve right away.
