Grilled Nectarine and Cheese Crostini Recipe
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 tablespoon olive oil
- 1/2 cup balsamic vinegar
- 2 medium nectarines halved
- 1/4 cup fresh goat cheese softened
- 1/4 cup loosely packed basil leaves thinly sliced
- 12 slices french bread baguette (1/4 inch thick)
- Carbohydrate 1.91019313018843 g
- Cholesterol 3.26615625 mg
- Fat 1.51494750012061 g
- Fiber 0 g
- Protein 0.944138125149286 g
- Saturated Fat 0.892128656266654 g
- Serving Size 1 1 serving (15g)
- Sodium 23.7356562570097 mg
- Sugar 1.91019313018843 g
- Trans Fat 0.0772391250032661 g
- Calories 27 calories
Directions In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat. Brush oil over both sides of baguette slices. Grill, uncovered, over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly. Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately. Yield: 1 dozen. Originally published as Grilled Nectarine & Cheese Crostini in Taste of Home June/July 2014
