Alright. I'm slooooowwwwly trying to get back on the blogging band wagon. Ergo, we shall be starting with something easy slash something that my stomach can not only tolerate but could eat all day every day: nectarine strawberry tomato bruschetta!
TBH...this is basically the same recipe as my Tomato Basil Bruschetta with a couple tweaks and I'm not even sorry. It's the perfect base for any bruschetta and it's delicious so why not start there??
First and most obvious, the addition of nectarines and strawberries. Thinly slice 'em and that's it!
Second, I swapped out the French baguette for some artisan sourdough bread. I wanted enormous slices because my stomach demanded it 🤷🏼♀️.
Third, I removed the parmesan and garlic to focus more on the sweet flavors of the fruit balances by the savory tomato mixture.
Fourth and final, I added a little sweet balsamic glaze drizzle for extra yums!
Alright friends. Cupcake is practicing karate on my stomach so I gotta go have a lie down for a bit. Scroll down for the recipe and let me know what you think in the comments below!Print
Ready to eat in just 15 minutes, this delicious, savory sweet bruschetta is a must have summer treat!
- ½ artisan sourdough loaf, sliced into ¼ inch pieces (about 4 to 6 slices)
- 1 ½ cups tomatoes, diced (I used a mixture of heirloom tomatoes, cherry tomatoes, and "on the vine" tomatoes - use your favorite!)
- 1 large nectarine, thinly sliced
- Handful of strawberries, thinly sliced
- 1 tablespoon basil, roughly chopped
- ¼ teaspoon balsamic vinegar
- ¼ cup extra virgin olive oil
- Sweet balsamic glaze, as desired for drizzling
- Pinch of salt, fresh ground black pepper to taste
- In a medium bowl, combine tomatoes, balsamic vinegar, basil, 1 teaspoon of olive oil, pinch of salt, and ground black pepper to taste. Let sit about 10 minutes to let flavors marinate while toasting the bread.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Brush both sides of sourdough slices with the remaining olive oil. Cook the slices in the skillet until browned, gently pressing occasionally to help toast, about 3-4 minutes per side.
- Sprinkle toasted slices with a pinch of salt. Layer with nectarine and strawberries slices. Evenly spoon tomato topping on each slice. Drizzle with sweet balsamic glaze as desired. Sprinkle with a little fresh ground black pepper. Garnish with any remaining basil. Serve immediately.