Mixed leaf and peach salad with brie crostini
A delicious way to enjoy the delights of summer, with rust-red salad greens, currants and peaches all bursting with vitamin C. The addition of crostini with creamy brie makes this a satisfying salad to serve as a light lunch.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 10minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 1 large radicchio separated into leaves
- 50 g arugula
- 50 g watercress leaves
- 8 radishes sliced
- 3 large ripe peaches pitted and cut into thick slices
- 3/4 cup currants or blueberries
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- 1/4 cup hazelnuts toasted and roughly chopped
- Brie Crostini
- 1 small baguette trimmed and cut into 12 slices
- 125 g ripe brie cut into 12 slices
Servings: servings
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Ingredients
Servings: servings
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Instructions
- To make the crostini, preheat the broiler. Lightly toast the bread slices on both sides under the broiler. Top each toast with a slice of brie and cook until the cheese has melted and is just bubbling. Set aside.
- Combine the salad greens in a large salad bowl. Add the radishes, peaches and about 2/3 cup of the currants or blueberries.
- Put the remaining currants or blueberries in a small bowl, add the oil and, using a fork, lightly crush the fruit. Stir in the vinegar and season to taste.
- Pour the dressing over the salad and toss together well to mix. Scatter with the toasted hazelnuts and arrange the brie crostini on top. Serve immediately.
Recipe Notes
Variations: In place of the brie you could use the same weight of a creamy blue cheese for the crostini. If any of these salad greens are not available, replace them with other salad greens, such as curly endive, red-leaf lettuce or lamb's lettuce.
Each serving: 17 g protein, 25.5 g fat of which 7.5 g saturates, 55.5 g carbohydrate, 9 g fibre, 540 Calories
