Easy summer appetizer recipe for nectarine and heirloom tomato bruschetta that is perfect for entertaining.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: American
Servings: 6people
Author: Caitlin Charlton
Ingredients
Crostini
12inchSourdough or French baguette
2tablespoonolive oil
Kosher salt and fresh cracked black pepper
Nectarine Tomato topping
1cup¼ inch diced nectarineabout 1 nectarine
1.5cups¼ inch diced tomatoes, preferrably heirloomabout 1 tomato
2tablespoonextra-virgin olive oil
¼teaspoonKosher salt
5ozgoat cheese
¼cuptoasted pine nuts
balsamic glazeto finish
Instructions
Crostini
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.
Notes
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.
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