Recipe courtesy of Mica Talmor-Gott
Point Reyes Bleu and Nectarine Bruschetta
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 4 to 6 servings
Ingredients
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
Directions
- 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.
