Mid-Summer is the time when stone fruits start to peak. Peaches, plums, nectarines, and apricots are flourishing on the trees and in the farmers’ markets. There’s plenty of ways to enjoy these summer gems, like in pies, crumbles, smoothies, or on their own. But why not enjoy their sweet juicy flavor in savory dishes as well? This Nectarine and Ricotta Bruschetta balances on the edge of sweet and salty. The sweet fruit and creamy ricotta taste like an indulgent treat, while the vinegar, black pepper, and charred bread wake up your taste buds and add a savory richness. Even better, this appetizer, lunch, or simple side dish comes together in less than 30 minutes. So next time you see stone fruits overflowing, whip up a plate (or tray) of this bruschetta. So light and refreshing, its like eating summer itself.
My Aunt Sherry and I made this dish together over the Fourth of July weekend at Lakie Erie, and everyone loved it. A key element of this bruschetta is grilling the bread. I adore grilled bread, especially ciabatta. There’s something about adding a slight char and crispness that takes good bread to the next level. Plus, crisping the bread a bit helps it absorb the delicious vinaigrette even better. Trust me, this simple step makes all the difference.
However, the true star of this dish is the stone fruit, in my case, nectarines. When nectarines are good, they’re the BEST. Incredibly soft and juicy, with just enough sweetness to balance the punch of the white wine vinegar. Letting them marinate in the vinaigrette for just a bit infuses the fruit with the earthy olive oil flavor and sweetens the vinaigrette. All this flavor is blanketed in a creamy, mild layer of ricotta that smooths out the whole dish and melts in your mouth. There’s nothing not to like about this easy, simple, summer appetizer.
I hope you love this Nectarine and Ricotta Bruschetta as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics @fortheperfectbite or use #fortheperfectbite on Instagram.
Nectarine and Ricotta Bruschetta
Equipment
- Grill or Grill Pan
Ingredients
- 3 tbsp white wine vinegar
- 2 tsp maple syrup
- ¼ cup olive oil, plus extra for brushing the bread
- ½ tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 nectarines or peaches
- ⅔ cup ricotta cheese
- 4 thick slices ciabatta
- thinly sliced basil (optional)
Instructions
- Create the dressing: To a bowl, add the white tine vinegar, maple syrup, ¼ cup olive oil, kosher salt, and cracked black pepper. Whisk to combine.
- Thinly slice the peaches and nectarines, then pour the vinaigrette over the fruit. Allow to marinate for at least 10 minutes.
- Brush the ciabatta slices with a little olive oil. Over medium-high heat, grill the bread 1-2 minutes on each side, until just slightly charred.
- Spread each slice of bread with a spoonful of ricotta, then top with the sliced nectarines. Spoon extra vinaigrette over the top.
- Sprinkle with extra cracked black pepper or basil if using, and serve immediately.
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