Thursday, July 8, 2010
The Rest of the Nectarines
I’ve been experimenting with crostini recipes lately, so I decided to try a nectarine crostini. I already had a La Brea Bakery garlic loaf on hand, so I didn’t buy a new baguette, I just cut the garlic loaf into small pieces. I was pretty satisfied with the outcome of the experiment.
Nectarine and Tomato Crostini
1 white nectarine, diced
1 tomato, diced
1 Tbsp high quality peppery extra virgin olive oil
1/2 tsp chili garlic paste
Redwood Hill Farm goat cheese feta, grated
Salt and pepper to taste
1Tbsp olive oil for toasting baguette
Slice baguette thinly and brush both sides with olive oil. Toast both sides lightly under broiler. Mix all other ingredients except feta cheese in small bowl. Top each toasted baguette slice with nectarine mixture. Broil until warm. Top with feta cheese to serve.
We also grilled some of the white nectarines. Larry strongly objected to cooking them, but he finally created a mixture of chopped adobo chili, apricot preserves, red wine vinegar, olive oil, cilantro, salt and pepper to brush on the sliced nectarines. Just grill 2-3 minutes on each side. This was a perfect accompaniment with grilled chicken. I liked our experiments this week, but maybe next week I’ll just enjoy eating them in their natural perfection.