Monday, 25 August 2014

Recipe: White Peach, Mozzarella & Pea Shoot Bruschetta

Last time I was in London I had an absolutely fantastic meal at Polpo in Notting Hill, and one of the stand out dishes for me was something that is so stupidly easy to make at home: White Peach, Mozzarella & Pea Shoot Bruschetta. This would make a fantastic special weekend lunch with a glass of wine, a starter to an end of Summer dinner, or could be scaled down into some pretty impressive canapés. 
White Peach, Mozzarella & Pea Shoot Bruschetta inspired by Polpo
Polpo White Peach, Pea Shoot & Mozzarella Bruschetta
A little note on the ingredients. For this to work at all, your white peaches need to be perfectly ripe. If you can't get them like this from a good farmers market or greengrocer, buy the best quality you can find in the supermarket and let them sit, on a plate and out of their packaging, not touching on the kitchen table or work surface for a few days until they smell perfumed through their skin and are perfectly ripe to touch. Having the best quality extra virgin olive oil and mozzarella also make all the difference here. It is pricy, but if you are in London, I've never had mozzarella better than the bags they sell at Neal's Yard. But don't say I did not warn you about the price! As far as pea shoots are concerned, they sell them in bags in the salad section of Waitrose. 
White Peach, Mozzarella & Pea Shoot Bruschetta London's Polpo inspired White Peach, Mozzarella & Pea Shoot Bruschetta White Peach, Mozzarella & Pea Shoot Bruschetta inspired by London's Polpo
I've made this to serve two because you need one peach and one mozzarella ball per person, but you can honestly chop and change to suit whatever numbers. The bread I've used here is actually the No-Knead Rosemary Loaf I've developed for my Borough Market column next month, and the flavour works brilliantly. Look out for the recipe, but in lieu of this a plain white country loaf will work perfectly. 

  • 2 Thick Slices Bread
  • Extra Virgin Olive Oil
  • 1 Small Garlic Clove, crushed 
  • Sea Salt
  • Freshly Ground Black Pepper
  • 1 Ripe White Peach
  • 1 Ball Mozzarella
  • 2 Handfuls Pea Shoots

Brush the bread with olive oil, rub with the crushed garlic and season with salt and pepper before grilling under a hot grill until golden. Allow to cool to touch and pile with half the pea shoots. Pile over the mozzarella, torn into bite size pieces and the peach, stoned, peeled and cut into sizeable chunks, about the same size as the mozzarella pieces. Finish with the rest of the pea shoots, a little salt and pepper, and a light drizzle of oil. 
Polpo Inspired White Peach, Mozzarella & Pea Shoot Bruschetta
What has everyone got planned for the Bank Holiday today? I don't really have anything specific planned, but I'm going to try and take things a bit more relaxed today while I work on upcoming articles and recipes; more like how I work on a Saturday or a Sunday, than a weekday! 


  1. Oh I love mozzarella, never had white peach on it before though! Have a good day off :)

  2. This looks absolutely delicious! I imagine the quality of the products is essential in such a simple recipe! Those are my favourite, though: good produce, easy how to.

  3. Mmm I've loved Polpo for quite some time now! We're actually have some octopus at home tonight (because you know, why not on a horribly rainy bank holiday Monday?!) I tend to go to the Soho one myself. Love how you've recreated this recipe - it looks absolutely delicious and something I may well have to try. Personally also a big fan of smashed peas with feta (sort of similar?). Thanks for sharing it with us, as always! x

  4. Oh, how are you going to cook the octopus? Not something I've ever done myself before.

    I unfortunately can't eat a lot of feta so it is not something I've tried, but I had that item of the Polpo menu I'd read so much about partly in my mind when I created my Easy Lunchtime Peas On Toast recipe with mozzarella:

  5. Well previously we did the recipe from Jamie O's Jamie Does...Spain/Italy etc book - in the tapas section where you cut the octopus into triangles and more or less make it similar to calamari. But we did courgette fritters last night in the simplest form and think we're going to use that again (plain flour & paprika in a bag - then dip into 1 egg, 2 tbsps of water mix before putting in frying pan). So more or less pieces calamari style - but just not ring-shaped. And then tomato salad and courgettes/chard/french or runner beans (all from the garden - seems you have a similar situation, isn't home grown produce just the best?) That peas on toast recipe looks delicious too - thanks for sharing it - I'll have to try them all out (and maybe the bruschetta one that's linked on that post too!) with a bowl of soup for some quick and easy tasty lunchtime treats! x

  6. I'm going to have to try both types the next time my fishmonger has some in, because that does sound very easy, very delicious. And a tomato salad from the garden is always the perfect side to anything if you grown your own until the end of the harvest - I totally agree. I used to be all over a Rick Stein jam jar vinaigrette on my salad, but since getting The Lemonade Cookbook ( I've been all over the Basil Vinaigrette and Fleur de Sel finish it uses for a tomato salad. Just olive oil, lemon juice, basil and fresh parsley.

    How do you usually cook your home grown chard? We do the courgettes and both type of beans, but because chard is not something we really cook with as a family (we tend to gravitate towards spinach and kale) it is not something we've grown before, but I want to try some rainbow chard for next year.

    And do that other bruschetta before the tomato season is over; it was our glut my Father & I created that recipe for in the first place!

  7. I'm heading to Stratford tonight so I will have to nip into Waitrose to pick up some pea shoots so I can make this at the weekend. I absolutely loved Neals Yard it's so bright and quaint, I didn't have a chance to stop there, I'm am going to have to make a trip there to buy some mozzarella after your review!

  8. As I said, pricy, but that mozzarella will change the way you think about mozzarella, just like you won't look at burrata the same once you've had it at Polpetto.

    Can't wait to hear what you think of it! (The bruschetta & the mozzarella!)

  9. (& say hello to my old local Waitrose for me. I find it very amusing how we've basically swapped!)

  10. This looks delicious, I must try this as soon as possible! Thanks Rachel :)