White Nectarine Bruschetta
Ingredients:
- 8 1/2 inch sliced Italian Bread
- Olive Oil for brushing
- 2 White Nectarines chopped and pitted
- Two large tomatoes (yellow and orange preferred) cored and chopped
- 1 Tbsp. minced red onion
- 4 Ounces crumbed goat cheese
- Fresh basil leaves, torn if necessary
- 1 cup balsamic vinegar
- Sea Salt
Directions:
- In a small bowl toss together the nectarines, tomatoes and red onion.
- Spoon the tomato mixture onto the grilled bread.
- Sprinkle with the crumbled goat cheese and fresh basil.
- Drizzle a little of the balsamic syrup over each slice and sprinkle with sea salt.
Indigents:
- 2 Cups strawberries, hulled
- 4 Nectarines, halved, pitted, and cut into chunks
Ingredients:
- 8 1/2 inch sliced Italian Bread
- Olive Oil for brushing
- 2 White Nectarines chopped and pitted
- Two large tomatoes (yellow and orange preferred) cored and chopped
- 1 Tbsp. minced red onion
- 4 Ounces crumbed goat cheese
- Fresh basil leaves, torn if necessary
- 1 cup balsamic vinegar
- Sea Salt
Directions:
- In a small bowl toss together the nectarines, tomatoes and red onion.
- Spoon the tomato mixture onto the grilled bread.
- Sprinkle with the crumbled goat cheese and fresh basil.
- Drizzle a little of the balsamic syrup over each slice and sprinkle with sea salt.
Yellow Nectarine- Strawberry Pops
Indigents:
- 2 Cups strawberries, hulled
- 4 Nectarines, halved, pitted, and cut into chunks
- 1/2 Cups sugar
Directions:
- In a blender, puree strawberries, nectarines, and sugar until smooth. Pressing with a spoon or rubber spatula, pass mixture through a fine-mesh sieve into a glass measuring cup (discard solids).
- Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.
- Pour mixture into eight 3-ounce pop molds. Insert sticks, then freeze until firm, at least 4 hours and up to 1 week.
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