Bruschetta with apricots, peaches and nectarines

Don't save bruschetta just for starters - with sweet fruit toppings, it makes a mouth-watering dessert.

• 6 slices (about 1cm-thick) brioche or fruit bread
• 100g unsalted butter, softened
• 2 vanilla beans
• 200g caster sugar
• 50ml brandy or grappa
• 6 apricots, cut in half, stone removed
• 5 nectarines, sliced, stone removed
• 3 white or yellow peaches, sliced, stone removed
• Thick Greek yoghurt, to serve

Energy 1927kJ	Fat saturated 10.00g
Fat Total 15.00g	Carbohydrate sugars 54.00g
Carbohydrate Total 67.00g	Dietary Fibre 6.00g
Protein 6.00g	Cholesterol 42.00mg
Sodium 123.69mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 200°C. Grease a baking tray.

2. Step 2

   Butter the brioche slices on one side only. Cut the vanilla beans into small pieces, place in a food processor with the sugar and pulse until the beans are finely chopped.

3. Step 3

   Transfer to a bowl and add the brandy or grappa. Add the fruit and toss well to combine. Cover with plastic wrap and leave to macerate for 30 minutes at room temperature.

4. Step 4

   Place the brioche slices buttered-side up on the baking tray and divide the fruit evenly between the bread slices, pouring over any sugary juices from the bottom of the bowl.

5. Step 5

   Bake for 25 minutes: the edges of the bread should be crisp and the fruit cooked. Place on serving plates, add a dollop of yoghurt and drizzle with syrup.