Summer Stone Fruit Bruschetta is a celebration of the season’s bounty of stone fruits, berries, and basil! Nectarines, plums, and apricots are combined with blueberries, basil, and balsamic, then piled on top of garlic-rubbed, toasted bread and fresh mozzarella slices. I could make an entire meal on this bruschetta, easily! But it also makes a stunning appetizer or side dish for a summertime meal.
Last summer, I declared that if pumpkin spice can have its own season in the fall, then summer is the season of tomatoes and basil. But tomatoes aren’t the only summer produce that benefit from the caprese treatment of basil, mozzarella, and balsamic vinegar. Stone fruits and berries are delicious paired with basil, too!
This dish requires minimal cooking, too, making it a great way to beat the summer heat. The bread just gets a quick broil to get toasty and golden, but if you’re really avoiding heating up the kitchen - you could even throw it on the outdoor grill for a few minutes. However you decide to make, it’s going to be a spectacular addition to your summertime table.
Original publication date: July 15, 2021
Summer Stone Fruit Bruschetta is a celebration of the season’s bounty of stone fruits, berries, and basil! These make a stunning appetizer or side dish for a summertime meal.
3 nectarines
3 plums
3 apricots
1/2 pint blueberries
1/2 cup fresh basil leaves
2 Tbsp. extra-virgin olive oil
2 Tbsp. balsamic vinegar
pinch of kosher salt
pinch of ground black pepper
1 loaf French bread, sliced into 1/2 inch slices
16 oz. fresh mozzarella, sliced
1 large garlic clove, peeled
Extra virgin olive oil, for brushing on bread slices
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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