Recipe courtesy of Mica Talmor-Gott
Point Reyes Bleu and Nectarine Bruschetta
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy
Total:
40 min
Active:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 1 baguette
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 3 nectarines
  • 1 cup bleu cheese dip (recommended: Point Reyes Bleu Cheese Dip)
  • 12 (8-inch) bamboo skewers, soaked in water 30 minutes

Directions

Preheat grill to medium heat.

Slice the baguette on the bias to create long thin slices. Toss the baguette slices with the olive oil and salt and pepper, to taste.

Cut the nectarines in half, remove the pit and cut each half into 4 wedges. Hold 2 skewers 1-inch apart in one hand and use the other to skewer each nectarine wedge on both. Skewer 4 wedges on each pair of skewers.

Grill the bread until golden and toasted, about 1 minute per side. Meanwhile, grill the nectarines until they have grill marks and begin to soften, about 2 minutes per side.

Spread some bleu cheese dip on each baguette slice and top with grilled nectarines.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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