About this recipe:A delicious way to enjoy the delights of summer, with rust-red salad leaves, redcurrants 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.
1 small white bread baton
150g ripe Brie, thinly sliced
1 large radicchio, separated into leaves
8 radishes, sliced
3 large ripe peaches, stoned and cut into thick slices
2 tbsp olive oil
2 tsp balsamic vinegar
25g hazelnuts, toasted and roughly chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:6min › Ready in:21min
Preheat the grill. Trim the ends from the bread and cut into 12 even slices. Lightly toast on both sides under the grill. Top each toast with a thin slice of the Brie and replace under the grill until the cheese has melted and is just bubbling. Set aside.
Combine the salad leaves in a large salad bowl. Add the radishes, peaches and about 100g of the redcurrants.
Put the remaining redcurrants in a small bowl, add the oil and using a fork, lightly crush the redcurrants. Stir in the vinegar and season to taste.
Pour the dressing over the salad and toss together well to mix. Scatter over the toasted hazelnuts and arrange the Brie crostini on top. Serve immediately.
*In place of the Brie you could use the same weight of a creamy blue cheese, like Dolcelatte, for the crostini. *If any of these salad leaves are not available, replace them with other salad leaves, such as frisée, lollo rosso or lamb's lettuce. *Blueberries also make a great addition to salads. Use in place of the redcurrants.