Nectarine Bruschetta is an easy-to-assemble, no-oven-required, summer appetizer that takes advantage of the season’s bounty and pairs well with white wine, rosé and bubbles.
Just as July 4th in my neighborhood is certain to be punctuated with a cacophony of illegal fireworks, the same holiday never fails to produce my nectarine tree’s first juicy orbs ready for plucking. The harvest is brief, yet prolific, and I’m often overwhelmed with the task of making use of this summer bounty.
A warm evening cocktail party and a very pregnant tree resulted in this recipe that’s perfect for summer, taking advantage of the season’s gifts in a simple, no-oven-required, appetizer.
An easy to assemble, summer appetizer that pairs well with white wine and bubbles.
- 2-3 nectarines, thinly sliced
- 6-8 basil leaves, finely chopped
- 2 teaspoons good-quality balsamic vinegar
- ⅔ cup whole milk ricotta
- 4 Tablespoons honey
- ½ teaspoon lemon zest
- salt & freshly ground pepper
- 24 toasted baguette slices
- 4 Tablespoons chopped hazelnuts or pistachios, toasted
- In a small bowl, combine nectarines, basil and balsamic and set aside.
- In another small bowl, combine ricotta, honey, zest, salt and pepper.
- To assemble, spread ricotta over baguette slices, arrange 1 or 2 nectarine slices over ricotta and sprinkle with toasted nuts. Serve.