clodagh Mckenna served up summer bruschetta two ways – peaches with ricotta bruschetta and a classic tomato with oregano – on This Morning.

The ingredients for the classic tomato with oregano: 200g ripe heritage tomatoes, 1 tbsp extra virgin olive oil, ½ tbsp balsamic vinegar, 1 tsp dried oregano, 1 garlic clove, peeled , 2 slices sourdough bread, 2 tbsp extra virgin olive oil, sea salt and freshly ground black pepper.

For the Peach and Ricotta: 200g ripe peaches, quartered, 1 tbsp butter, 1 tbsp honey, 2 tsp fresh rosemary, chopped, 1 garlic clove, peeled , 2 slices sourdough bread, 2 tbsp extra virgin olive oil, 2 tbsp fresh ricotta, sea salt and freshly ground black pepper.

See recipes by Clodagh in her book titled : In Minutes: 10, 20, 30 – How much time do you have tonight? available from Amazon now.