This Nectarine and Heirloom Tomato Bruschetta recipe is the perfect entertaining appetizer for the summer! The juicy heirloom tomatoes, sweet nectarines, buttery pine nuts, and acidic balsamic glaze make this one of the most addicting appetizers.
How do I make this bruschetta ahead?
The crostini can be made up to 12 hours in advance, cooled, and kept in a cool dry place in an airtight container.
The tomato and nectarine mixture can be made up to 24 hours in advance and kept in an airtight container in the refrigerator. It will probably last you longer than that, but for the best quality, I recommend serving within 24 hours. Making the mixture a few hours in advance is actually ideal as the flavors will meld together.
You can assemble it all about a half hour before guests arrive.
You can make these crostini with gluten-free bread. You can omit the pine nuts if there are any allergies. For a dairy-free option, you can omit the goat cheese.
You could also consider keeping the crostinis, goat cheese, and tomato-nectarine mixture separate for guests to assemble to their liking. If you do this, I'd recommend topping the bowl of the tomato-nectarine mixture with pine nuts and balsamic glaze.
If you have fresh herbs on hand, such as basil or thyme, they would be delicious finely chopped or thinly sliced and sprinkled on top.
This recipe is the perfect appetizer. For the rest of the meal, any of these dishes would be great to pair with:
- Loaded Chopped Salad
- Crispy Chicken Paillard
- Chili Rubbed Fish
- Mediterranean Inspired Chicken with White Bean Purée
- Strawberry Corn Flake Crisp
- Rosé Sangria
If you make this Nectarine and Heirloom Tomato Bruschetta, I'd love to know what you think in the comments below! And don't forget to tag @ccs_table, so that I can see your creations!
Nectarine and Heirloom Tomato Bruschetta
- 12 inch Sourdough or French baguette
- 2 tablespoon olive oil
- Kosher salt and fresh cracked black pepper
Nectarine Tomato topping
- 1 cup ¼ inch diced nectarine about 1 nectarine
- 1.5 cups ¼ inch diced tomatoes, preferrably heirloom about 1 tomato
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon Kosher salt
- 5 oz goat cheese
- ¼ cup toasted pine nuts
- balsamic glaze to finish
- To make the crostini, preheat the oven to 400 degrees Fahrenheit. Slice the baguette into ½ inch slices and arrange in a single layer on a baking sheet.
- Brush each slice of bread with olive oil and sprinkle with salt and pepper. Flip the bread and repeat on the other side.
- Bake for 10-12 minutes, or until golden brown. Cool.
Nectarine and Tomato Topping
- Add the diced nectarine and heirloom tomato to a mixing bowl along with the olive oil and salt. Stir to combine.
- To each crostini, spread on a little goat cheese. Top with about a tablespoon of the nectarine-tomato mixture.
- Sprinkle a few toasted pine nuts on each and drizzle with balsamic glaze.
- You can purchase balsamic glaze in most stores or on Amazon. If you cannot find it, you can reduce balsamic vinegar by simmering on the stovetop until it coats the back of a spoon.
- This page contains Amazon affiliate links, as an Amazon affiliate, I may earn from qualifying purchases at no cost to you.