Nectarine-and-Goat-Cheese-Crostini-1

Nectarine and Goat Cheese Crostini

By Sally on August 31, 2012

appetizers & snacks, vegetarian,

6 Comments

Nectarines are beautiful. My favorite of the stone fruits. Big burgundy baseballs of summer’s bounty. Like fuzz-less peaches with firmer flesh. I’ve discovered they are amazing when roasted. Roasting brings out their sweetness and concentrates their flavor.

Here’s an easy, sure to please appetizer with roasted nectarines, goat cheese and chopped pistachios on toasted crostini. Trust me. You’ll love these.

On Cooking, Life and Friends

We have good friends who eat with us frequently. They work here during the week, then drive home a few hours up the coast for the weekends. I can’t let them eat restaurant food every night, so they often join us for dinner. They bring great wine, I cook dinner, we catch up on life, and it’s always a great evening. What could be better?

Menu Planning

When planning a menu, ideas for the main course, sides, and an occasional dessert seem to just come like pieces to a puzzle. What I usually have to think more about is an interesting appetizer.

I often turn to crostini – little toasts of bread on which anything smeared and layered is terrific. Since nectarines are at their peak, I turned roasted nectarines into an easy appetizer for our friends.

To create crostini, thinly slice a baguette on the diagonal. Brush with an olive oil-butter-granulated garlic blend (it’s always in my fridge) and bake in a 350 (177 C) oven for a few minutes to crisp. While the crostini are baking, get the nectarines ready to roast.

Halve and pit nectarines, then drizzle with a little olive oil and a sprinkle of salt. Just a few minutes in a hot oven and the nectarines are soft and luscious. When they are cool enough to handle, cut each half in quarters or thinner depending on their size.

Spread crisp crostini with a little soft goat cheese, a nectarine piece, and sprinkle with chopped pistachios and a little fresh thyme.

For over the top taste, drizzle with a Balsamic reduction or good quality Balsamic vinegar.  That’s it. A terrific end-of-summer appetizer that makes the best of beautiful nectarines a new way. Any extra roast nectarines are nice in a salad or added to breakfast oatmeal or yogurt.

6 Comments

Leave a Comment
Madonna | September 1, 2012 at 11:44 am

Every time I check in on you site I am amazed. This looks delicious.

Amy | September 2, 2012 at 8:31 pm

As a frequent conossuer of Sally’s masterpieces, my family and I readily agree she has done it again with this incredible appetizer. This is perfect for all occasions and a sure crowd pleaser!

Shut Up & Cook | September 3, 2012 at 11:10 am

These are stunning! And look delicious to boot.

Wish I was there most weeknights to enjoy your fabulous cooking!

Mary@SiftingFocus | September 7, 2012 at 1:04 am

Sally, this is a perfect appetizer to take advantage of the end of season nectarines still available at the farmer’s market. I brought some home just the other day. I’ve never tried roasting them. This recipe will give me the perfect opportunity to give it a try.

    Sally | September 11, 2012 at 5:02 pm

    Thanks Mary! Please let me know how they come out for you.

Daniel | November 12, 2012 at 9:56 am

I have made these many times since first finding this recipe, and they are always the talk of the evening. (So much so that the entrée I worked so hard on sometimes gets relegated to the “Oh, and we also had…” category.) I usually put the finished crostini under the broiler for a short stint to slightly toast the pistachios and really soften the cheese. In the colder months, I use nectarines that I canned during the summer, and substitute bleu cheese or gorgonzola for a richer, more complex flavor. I hit them on the serving plate with a splash of FIORE’s 18-year aged traditional balsamic, which is so sweet you could practically drink it from the bottle. Perfection. Many thanks for this crowd-pleaser!

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