Grilled Nectarine Bruschetta with Honey Mascarpone, Pistachios and Basil
Grilling fruit caramelizes its natural sugars, presenting a greater depth of flavor.
The light charring of both the fruit and the bread pairs deliciously with the sweetness of the honey and the tang of the balsamic. You can, of course, easily leave the fruit in a raw state if you wish. Using a fat loaf of bread makes for generous slices of bruschetta.
Grilled Nectarine Bruschetta with Honey Mascarpone, Pistachios and Basil
Grilling fruit caramelizes its natural sugars, presenting a greater depth of flavor. The light charring of both the fruit and the bread pairs deliciously with the sweetness of the honey and the tang of the balsamic. You can, of course, easily leave the fruit in a raw state if you wish. Using a fat loaf of bread makes for generous slices of bruschetta. Inspired by Cooking Light. Serves 8 (or 16 if you halve the slices).
Ingredients
Ingredients:
- 2 local nectarines quartered, pits removed
- 4 Tbsp. Wildflower honey from Honey Hole Honey Co. available at Sigona’s, divided
- Sigona’s Fresh Press extra virgin olive oil for brushing
- 1 loaf crusty French or Italian bread cut on the diagonal into 8 slices about 1-inch thick
- 2/3 cup mascarpone such as Belfiore
- chopped pistachios optional
- About 3 Tbsp to 1/4 cup Sigona’s 12-year aged condimento tradizionale balsamic Mix it up! Try one of our infused balsamics, such as blackberry-ginger.
- 8 medium leaves fresh basil chiffonade or chopped
Instructions
- Heat a grill pan over medium-high heat.
- In a small bowl, combine 1 teaspoon honey and 1 teaspoon water. Add the quartered nectarines and gently toss to coat.
- Brush the grill with a little olive oil. Add the nectarines, cut sides down, in a single layer. Grill for about 2 minutes a side or until grill marks are present and fruit has softened a bit. Remove from the grill, allow to cool to the touch, then slice each quarter into 3 or 4 wedges.
- In a small bowl, mix together the mascarpone with about 2 tablespoons honey. Set aside.
- Increase grill pan heat to high. Brush both sides of the bread slices with olive oil and place on the grill to toast for 1 minute each side. Remove to a plate.
- Spread a generous amount of the honey-mascarpone mixture (about 1 heaping tablespoon) on each slice of toasted bread. Top each slice with 3 or 4 nectarine wedges, then add some chopped pistachios, if using.
- Plate the bruschetta on a serving platter. Drizzle the entire dish with remaining honey and balsamic. Top with chiffonade basil and serve.
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