Point Reyes Bleu and Nectarine Bruschetta
- 1 baguette
- 1/2 cup olive oil
- Kosher salt and freshly ground black pepper
- 3 nectarines
- 1 cup bleu cheese dip (recommended: Point Reyes Bleu Cheese Dip)
- 12 (8-inch) bamboo skewers, soaked in water 30 minutes
Preheat grill to medium heat.
Slice the baguette on the bias to create long thin slices. Toss the baguette slices with the olive oil and salt and pepper, to taste.
Cut the nectarines in half, remove the pit and cut each half into 4 wedges. Hold 2 skewers 1-inch apart in one hand and use the other to skewer each nectarine wedge on both. Skewer 4 wedges on each pair of skewers.
Grill the bread until golden and toasted, about 1 minute per side. Meanwhile, grill the nectarines until they have grill marks and begin to soften, about 2 minutes per side.
Spread some bleu cheese dip on each baguette slice and top with grilled nectarines.
Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.
Recipe courtesy of Mica Talmor-Gott