Bruschetta with plums and nectarines

6 slices (about 1 cm-thick) Hogan’s Vine fruit or fruit bread

100g unsalted butter, softened

2 vanilla beans

200g caster sugar

50ml brandy or grappa

6 plums, cut in half, stone removed

5 nectarines, sliced, stone removed

3 white or yellow peaches – optional addition

Organic Greek yogurt and fresh mint, to serve

Preheat oven to 200°C. Grease a baking tray. Butter the brioche slices on one side only. Cut the vanilla beans into small pieces, place in a food processor with the sugar and pulse until the beans are finely chopped.

Transfer to a bowl and add the brandy or grappa. Add the fruit and toss well to combine. Cover with plastic wrap and leave to macerate for 30 minutes at room temperature.

Place the brioche slices buttered-side up on the baking tray and divide the fruit evenly between the bread slices, pouring over any sugary juices from the bottom of the bowl. Bake for 25 minutes: the edges of the bread should be crisp and the fruit cooked.

 Place on serving plates, add a dollop of yoghurt and drizzle with syrup. From taste.com