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Nectarine Bruschetta

August 17, 2010
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Nectarine Bruschetta I love this recipe I came up with a few weeks ago. I was hosting our book club meeting and I was trying to come up with a menu. I wanted to make few summer dishes and bruschetta came to mind. When we were in Spello, Italy last year, we had a lot of different kinds of bruschetta- not the usual tomato one. I love the original but it is great to come up with something different.

I decided to use nectarines instead of tomatoes. I cut them up, added garlic, basil, salt and extra virgin olive oil. That is all- I mixed everything together and let it sit for a while. The nectarine pieces became a bit soft and married with the rest of the flavors.

I bought olive bread as well as raisin walnut bread. I thought both would go really well with the marinated nectarines. I sliced and toasted the bread.

I placed the nectarine mixture in a bowl. I then placed the sliced bread, a bowl of olives and sliced feta cheese. Everyone assembled their own bruschetta. It was all delicious.

This is a perfect appetizer to serve at a party or for a simple supper…

  • 3 to 4 nectarines, cut into ½ inch dice
  • 2 garlic cloves, minced
  • 1 to 2 teaspoons salt
  • ¼ cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • Sliced olive and raisin walnut bread

Add the nectarines to a medium bowl with the garlic, salt and olive oil. Mix well and let sit for a couple of hours in the fridge. Add the basil right before serving on sliced bread.

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