Char-grilled Nectarine Bruschetta

Ingredients

400g Madeira cake, sliced lengthwise
into 4
60g butter, melted
3 nectarines, halved, stones removed
200g fresh ricotta
2 tablespoons icing sugar, plus extra,
to dust
1 teaspoon vanilla bean paste
125g strawberries, halved
¼ cup maple-flavoured syrup, to serve

Method

1- Heat a char-grill pan over moderately high heat. Brush both sides of cake with some of the butter. Grill cake, in batches, for 2 minutes each side or until browned. Transfer to a chopping board. Cut each piece in half diagonally.

2- Brush cut sides of nectarines with remaining butter. Add to grill, cut-side down; cook for 2 minutes or until browned. Transfer to a chopping board. Cut in half.

3- Whisk ricotta, icing sugar and vanilla in a bowl. Arrange nectarines, toasted cake and strawberries on a serving platter. Drizzle with maple-flavoured syrup. Dust with extra icing sugar. Serve with ricotta mixture.