Point Reyes Bleu and Nectarine Bruschetta

Name: Point Reyes Bleu and Nectarine Bruschetta
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
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

Getting reviews...

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

Deselect All

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.