Grilled Nectarine & Cheese Crostini

By: Brandy Hollingshead, Grass Valley, California - Contest winner on Taste of Home

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.

Category,
Yields1 Serving
 ½ cup balsamic vinegar
 1 tbsp olive oil
 12 slices French bread baguette (1/4 inch thick)
 2 medium nectarines, halved
 ¼ cup fresh goat cheese, softened
 ¼ cup loosely packed basil leaves, thinly sliced
1

In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat.

2

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.

3

Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

Ingredients

 ½ cup balsamic vinegar
 1 tbsp olive oil
 12 slices French bread baguette (1/4 inch thick)
 2 medium nectarines, halved
 ¼ cup fresh goat cheese, softened
 ¼ cup loosely packed basil leaves, thinly sliced

Directions

1

In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 tablespoons. Remove from heat.

2

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.

3

Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.

Notes

Grilled Nectarine & Cheese Crostini
IngredientsDirections