Toast with yogurt cream and roasted peaches

Ingredients

For 1 serving

• Sandwich bread2
• Greek yogurt 2%150 g
• Peach1
• Brown sugar1 teaspoon
• Almonds10 g
• Vanilla extractto taste

Contains: gluten, lactose, nuts,

In season: June – September

Method

1. Heat a conventional oven to 200 °C and line a small tray with baking paper.
2. Wash the peach, halve it, remove the stone and cut it into wedges about 1 cm thick; lay them on the tray and sprinkle with the brown sugar.
3. Bake at 200 °C for 15 minutes, until the peaches are soft and caramelised at the edges.
4. Meanwhile, stir the Greek yoghurt with a few drops of vanilla extract and roughly chop the almonds.
5. In the last few minutes, toast the sandwich bread in a toaster for 1–2 minutes, until golden.
6. Spread the yoghurt cream over the toast and top with the warm peaches and the almonds.