Mozzarella and roasted peach salad on toasted ciabatta recipe

As seen on Rick Stein’s Food Stories on BBC Two, this is Rick’s mozzarella and roasted peach salad on toasted ciabatta recipe. Using freshly made mozzarella from his visit to La Latteria dairy factory in London, he pairs the cheese with roasted peaches, salad leaves, chopped tomatoes and prosciutto to make this Italian inspired salad.

Ingredients for Rick’s mozzarella and roasted peach salad on toasted ciabatta recipe


  • 2 slightly underripe peaches, stoned removed, halved or quartered
  • 1 tsp olive oil
  • 1 tbsp clear honey
  • A few sprigs of thyme
  • Freshly ground black pepper
  • 1 tbsp water
  • 125-150g ball of mozzarella
  • 2-4 slices Prosciutto/Parma ham
  • Handful of cherry tomatoes
  • A few tbsp extra virgin olive oil
  • Good handful of rocket, pea shoots or lambs lettuce
  • A few basil leaves, torn
  • Flaky sea salt
  • 2 large slices of ciabatta or a ciabatta roll cut in half through the middle
  • 1 large clove garlic, peeled and bashed
  • 2 tbsp extra virgin olive oil

How to make Rick’s mozzarella and roasted peach salad on toasted ciabatta recipe

  1.  Preheat your BBQ and brush the peach pieces with olive oil. Place on a preheated grill and grill for 5-7 minutes until softened a little. Alternatively preheat the oven to 200c fan. In a small roasting tin/dish just large enough, arrange the peach halves cut side up. If the stones are easy to remove, take them out now, if firmly attached then remove after roasting when the flesh has softened. Drizzle with honey and black pepper and thyme sprigs, add water to the bottom of the tin (to stop the honey burning). Transfer to an oven for 10-15 minutes, until tender and the edges are golden.
  2. On the BBQ or on a griddle pan toast the bread until it is lightly charred and starting to crisp. Rub both cut sides with the bashed garlic cloves and brush with the extra virgin olive oil.
  3. Top each slice of bread with the lettuce, and torn prosciutto top with half of the mozzarella torn into large pieces and top with two halves of peach and flaky salt and pepper, drizzle over the honey and a little olive oil and the juices from the peach roasting tin (if cooked in the oven) and scatter over the torn basil leaves and flaky sea salt.

Happy cooking


Charlie Stein’s drink pairing

I’d go for a slightly off dry Pinot Gris from Alsace to match the sweetness of the honey and work with the thyme.

Rick Stein’s Food Stories

Rick’s new book, Rick Stein’s Food Stories, accompanies the BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham. Pre-order a signed copy from our online shop.