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Stone Fruit Bruschetta BarStone Fruit Bruschetta Bar

Stone Fruit Bruschetta Bar

For a fun summer appetizer, pick up some peaches, nectarines and plums and let people make their own fruit bruschetta!
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Stone Fruit Bruschetta Bar
Stone Fruit Bruschetta Bar
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Ingredients
Artisan bread of choice
L&B Extra Virgin Oil
Fresh peaches
Fresh nectarines
Fresh plums
SUGGESTED TOPPINGS: Fresh cherries
Ricotta cheese
Goat cheese
Brie cheese
Fresh thyme
Fresh mint
Fresh basil
Honey
Lemon zest
Salt
Pepper
Directions
  1. Slice the bread. Brush it with olive oil and grill over indirect heat for 3-5 minutes.
  2. Next, halve peaches, nectarines and plums. Brush the halves with olive oil and grill over low direct heat for 3 minutes per side. Remove from grill and slice.
  3. TO ASSMEBLE BRUSCHETTA BAR: Use a large wooden board and serving platters and/or plates. Gather cheese spreaders and knives, small spoons, toothpicks and small plates and/or bowls for items such as condiments.
  4. Arrange the grilled bread and stone fruits on the board, along with the other toppings in your own eye-appealing design. Or, use the image above as a guide.
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Prep Time
0 minutes
Cook Time
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Servings

Directions

  1. Slice the bread. Brush it with olive oil and grill over indirect heat for 3-5 minutes.
  2. Next, halve peaches, nectarines and plums. Brush the halves with olive oil and grill over low direct heat for 3 minutes per side. Remove from grill and slice.
  3. TO ASSMEBLE BRUSCHETTA BAR: Use a large wooden board and serving platters and/or plates. Gather cheese spreaders and knives, small spoons, toothpicks and small plates and/or bowls for items such as condiments.
  4. Arrange the grilled bread and stone fruits on the board, along with the other toppings in your own eye-appealing design. Or, use the image above as a guide.