Nectarine and tomato bruschetta has been my go to snack, lunch, and appetizer of the summer. Minimal ingredients with big flavor. Serve with toasty bread or over your favorite cheese.

Today the boys are back at school. Entering into 4th and 6th grade. I cannot believe it!

Sad to have them back at school, but happy to get back to business!

This summer has been filled with all the tomatoes and stone fruit.

My favorite stone fruits have to be nectarines or cherries. I still like peaches, but they are lower down on the list.

I have plenty of peach recipes, so don’t get mad.

I could, and do, eat bruschetta for multiple meals in the summer. Sometimes I get bored with the usual tomato, onion, vingar, garlic, oil, and basil combo.

The perfect way to switch up your bruschetta is to add some sweet nectarine.

Nectarine and tomato bruschetta consists of the following:

• Diced tomato
• Diced nectarine
• Minced shallot, red onion, or yellow onion
• A little grated garlic
• Salt and Pepper
• Balsamic Vinegar
• Extra-virgin Olive Oil
• Fresh basil

Dice up your tomatoes and nectarines. Add the tomatoes and nectarines to a bowl along with the remaining ingredients.

Dealer’s choice here when it comes to onions. Traditional bruschetta uses shallots. I say it’s ok to use red onion or yellow onion in a pinch.

It’s mostly to add a little bite, so don’t worry about hunting down shallots if you can’t.

Toss to combine.

Let that chill out for a few minutes or even up to a few days before serving. Keep it in the refrigerator in a sealed container until ready to serve.

My favorite way to eat nectarine and tomato bruschetta is over sliced, toasted baguette. 

I also recommend adding this to a burst open hunk of burrata. I could eat that by itself or with some chunky croutons.

This dish is peak summer.

Enjoy it while you can. Just because kids are back in school, doesn’t mean summer is over yet.

Nectarine and Tomato Bruschetta

Yield: Serves 4

Prep Time: 10 minutes

Total Time: 10 minutes

Fresh, summer nectarines and tomatoes with onion, garlic, balsamic, basil, oil, salt, and pepper on top crostini makes the perfect summer snack or appetizer.

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Ingredients

• 2 ripe nectarines
• 3 roma tomatoes or 2 large heirloom tomatoes
• 1 tbsp minced onion (shallot, red, or yellow are ok)
• 1 clove garlic, grated
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tsp balsamic vinegar
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp chopped fresh basil
• crostini, crackers, or toasted baguette for serving

Instructions

1. Cut nectarines in half and remove the pits. Dice nectarines then add to a medium serving bowl.
2. Dice the tomatoes careful not to get any seeds in the pieces. Add to bowl with nectarine.
3. Sprinkle nectarine and tomato with salt and pepper.
4. Mince the red/yellow onion or shallot and add to bowl.
5. Add grated garlic, vinegar, oil, and basil to the bowl with the tomatoes and nectarine. Mix to combine.
6. Taste and adjust salt or vinegar based on your preference before storing in a sealed container in the fridge or serving.