#2: Bruschetta with pancetta and pan-fried nectarines

It's been hot here in Perth this week, and the prospect of eating a hot meal has been the furthest thing from my mind most days. This dish was therefore conjured up as I sat on the bus home trying to conceive of a meal that was a bit more substantial than a salad, yet wouldn't require me to consume vast quantities of potatoes or pasta.

It's a very easy dish and it requires no real culinary skills beyond thinking up different toppings.

Serves 2

5 mins preparation, 10 mins cooking

Ingredients:

2 small turkish bread, ciabatta or focaccia rolls
4 tablespoons basil pesto
2 handfuls rocket
6-9 thin slices of pancetta
1-2 nectarines

olive oil and balsamic vingear

Method:

Slice the rolls in half and put under a medium-to-hot grill with a drizzle of olive oil, toasting both sides. While these heat up, slice the nectarines and place in a small frying pan, over a low heat, with a dash of balsamic vinegar. Using tongs, turn these to ensure they're softened all over.

Make up your bruschettas by coating each toasted roll with pesto, then layering rocket, pancetta and the nectarines. I then throw a little bit more balsamic vingear on top before serving up.