I can’t get enough of fruit. Yes I’m a vegetarian and that’s stating the obvious but I’m a believer of mixing fruit into dishes that are traditionally savoury. My favourite is topping crostinis with fruit. My personal favourite is Cherry Strawberry Bruschetta, which I’ll feature in a few weeks, but this nectarine and ricotta crisp takes a close second.
Talking about obsessions, my aunt got me hooked on “hard and crunchy” nectarines. When these guys are super fresh and firm they are WAY better than any apple.
I devised this recipe while I was up north at my cottage, savouring the afternoon sun, thinking of quick dinner ideas to stay outside for as long as possible. Lately I’ve been foregoing the goat cheese, using ricotta in its place. Everyone and their mother is using goat cheese, and I like ricotta for its salty and less creamy profile.
- One multigrain baguette
- 3 firm nectarines (or peaches)
- 2 handfuls of basil
- A squeeze of honey
- Olive oil
- A dash of lemon juice
- Prosciutto (Would be divine for you meat eaters.)
I hope this 5 ingredient recipe is quick and simple enough to get you back to your margarita making and sun tanning.
How – To:
- Turn the BBQ on to medium heat and let preheat.
- While preheating prepare the crostinis. Cut a multigrain baguette on a diagonal into ½ inch slices. Brush one side with olive oil.
- Once the BBQ is warm, grease the grill – pour some olive oil onto paper towel and rub on the grates of the grill.
- Place the bread slices on the BBQ and toast for 2-3 minutes a side.
- Prepare the toppings. With a whisk, whip ½ cup of ricotta cheese with 2 tablespoons of lemon juice and a sprinkle of black pepper. Spread onto warm crostinis.
- Slice three nectarines (or peaches would be even better) into 1/4 inch pieces. Mix with two handfuls of chopped basil, a squeeze of honey, and a dash of EVOO. Top each crostini with a few slices and serve warm.
Note: I wouldn’t use the honey if you opt for using nectarines