• 1 peach
• 150grs stracciatella
• 5 or 6 small basil leaves
• pinch of salt
• and a good slug of EVOO

Cut open your peach, remove the stone and then slice into large pieces. Place the peaches in a bowl with a slug of good olive oil, salt and the basil leaves. Mix well.

Place your stracciatella onto a plate and spoon the peach mixture over the top of your cheese.

I like to sprinkle a little fermented chilli powder that I got from Lankan Filling Station but you can also use paprika, chilli powder or sumac.

Serve with fresh bread or to take it up a notch, cook the bread on a hot grill pan until well charred.