Preparation
Step 1
Halve, core and quarter 4 ripe peaches, brush with olive oil and char in a griddle pan.
Step 2
Tear half a loaf of farmhouse bread into large chunks. Drizzle with olive oil and griddle until golden.
Step 3
In a large mixing bowl, combine blanched green beans, toasted hazelnuts, a big spoonful of Goody Green Pesto, and quartered tomatoes. Gently mix through the peaches and croutons. Serve on a large plate and add torn chunks of mozzarella and fresh basil.
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