This tasty, satisfying snack is bursting with great flavours!
Preparation: 10 minutes
Cooking: 5 minutes
- 2 South African peaches or nectarines, pitted and sliced
- 20g butter
- 4 slices sourdough or crusty white bread
- 20g mascarpone or cream cheese
- 4 slices Parma Ham
- 1 egg, beaten
- 100ml milk
- Salt and freshly ground black pepper
- ¼ cucumber, very finely chopped
- 1 small red onion, very finely chopped
- Few drops of red or white wine vinegar
1 Put about three-quarters of the peach or nectarine slices into a large frying pan with 1 teaspoon of butter. Fry gently for 3-4 minutes, until the fruit has softened slightly. Tip them out onto a plate and wipe the pan clean.
2 Spread the slices of bread with mascarpone or cream cheese. Top with the Parma Ham and a few peach or nectarine slices.
3 Beat the egg and milk together in a shallow bowl and season with a little salt and pepper. Carefully dip in each slice of bread, allowing a moment or two for the egg mixture to soak in.
4 Melt the remaining butter in the frying pan. Cooking one or two at a time, fry gently for about 1-2 minutes each. Meanwhile, finely chop the remaining peach or nectarine slices and mix them with the cucumber and red onion. Season and add a few drops of vinegar. Serve with the French toast.
Cook’s tip: This is a great recipe for using up bread that’s a day or two past its best, as the drier texture soaks up the egg mixture beautifully.