Stone Fruit Bruschetta Recipes

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STONE FRUIT BRUSCHETTA

One summer morning, I decided to make good use of the ripe stone fruit I had picked up at the farmer's market. I didn't have any brioche at home, but I did have a loaf of sourdough. It turned out that the tanginess of the bread was delicious with the sweet fruit. And amaretto adds just the right hint of almond.

Yield Serves 4

Number Of Ingredients 9



Stone Fruit Bruschetta image

Steps:

  • Toss the apricots, plums, peaches, nectarines, vanilla seeds and pod, sugar, and amaretto in a large bowl until the sugar dissolves. Let stand for at least 20 minutes, but preferably for 2 hours.
  • Preheat the oven to 350°F. Generously butter a small rimmed baking sheet.
  • Generously butter one side of each slice of bread. Arrange buttered side up in a single layer in the pan. Spoon the fruit and their juices over the bread. Be sure to get a nice mix of colors on each slice. Bake until the bread is browned and crisp and the fruit tender, about 10 minutes. Serve immediately.
  • Cut plums as you do mangoes, running the knife down along the pits. That makes it easy to slice them into neat wedges.

4 ripe apricots, pitted and cut into thin wedges
4 ripe Italian plums, pitted and cut into thin wedges
2 ripe peaches, pitted and cut into thin wedges
2 ripe nectarines, pitted and cut into thin wedges
1 vanilla bean, split lengthwise and seeds scraped
1/3 cup sugar
2 tablespoons amaretto
Unsalted butter, preferably cultured, at room temperature
4 slices good sourdough bread

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