Come summer, means stone fruit and berry season, which means a lot of my recipes will have stone fruits and berries! 🙂 There is an abundance of fruit at the market right now, and it makes me so happy just to look at all the different colors of the fruit, and the different varieties that are present currently! I buy several pounds of fruit every week, that goes into jamming, eating them as is OR they become recipes. My kids love to take nectarines or peaches to school in their lunch boxes and they eat another peach/nectarine after coming back from school. The fruit consumption is high currently in our home! 🙂 As long as they do not need candy I am not complaining!
Growing up in Mumbai, I did not like peaches or apricots(which were the fruits available then). The texture was not good, it felt fibrous in the mouth and not appetizing at all! My mom would buy peaches and apricots and she would be the only one eating them! After I came to the United States , I was apprehensive to try the stone fruits here. I gave it a try, and lo behold! The peaches and nectarines were so crunchy, and sweet. I had never eaten pluots before, and they were so juicy and sweet! I could not get enough of it! The stone fruit jams turn out so good! I am partial to all my jam flavors but my absolute favorite flavor has to Pluot and Lavender! I guess I simply love lavender, and its fragrance! There is something so dreamy about this flower and the color is plain mesmerizing!
I love this easy peasy recipe that I have been making since the past few years. I make a stone fruit and heirloom cherry tomato bruschetta with the long baguette. I make a simple mixture with all the stone fruit like peaches, apricots, nectarines, cherries, and pluots/plums cut into tiny pieces. I cut up cherry heirloom tomatoes or plain cherry tomatoes into tiny cubes too. I mix in reduced balsamic vinegar which is readily available at Trader Joe’s and good olive oil, garlic, red onion, along with salt and pepper and basil chiffonade which is basically basil rolled, and sliced into thin strands. I love this appetizer with burrata cheese, but I did not have burrata when I shot this recipe, so I used the small mozarella balls that I cut into tiny pieces.
I grill the sliced baguette that is brushed with olive oil, onto a grill pan to get the pretty grill marks! Simply take a spoonful and put it on the baguette slice and pop it into your mouth! It is a burst of summer flavor in your mouth, with all the savory notes from the balsamic vinegar, garlic, red onion. This appetizer will be a great hit at any party! and it is self serve as well once you have the baguette slices and fruit mixture ready to go! My kids loved it and want it as a snack everyday! I have the mixture ready go to in the fridge. I simply grill up some bread and serve it as an after school snack for the kids!
Fun recipe for any party, or simply as an afternoon snack! If you do give this recipe a try, please do not forget to tag #thejamlab on Instagram and/or leave a message as to how you liked this recipe, on my blog post below! I so appreciate it!
Thank you for reading, and enjoy the rest of your week, dear friends!
- 1 apricot, diced into tiny pieces
- 1 nectarine, diced into tiny pieces
- 1 pluot/plum, diced into tiny pieces
- 1 yellow peach or white peach, diced into tiny pieces
- 10 cherries, pitted and diced into tiny pieces
- 10 heirloom cherry tomatoes, diced into tiny pieces
- 1/4 cup tiny chopped red onion(you can omit the onion if you want to)
- 2 cloves garlic grated
- 3 tsp reduced balsamic vinegar
- 3 tsp olive oil
- 6-8 mozarella balls diced into small pieces
- Salt and pepper to taste
- About 8 basil leaves chiffonade
- 1 long baguette cut into slices, at an angle.
- ½ cup olive oil
- Brush the baguette slices with olive oil. On a grill pan on medium heat, put the baguette slices at a slant to get slanted grill marks for about 2 minutes on each side. Keep the grilled slices aside.
- In a medium bowl, add in all the chopped fruit, tomatoes, basil, garlic, red onion, salt and pepper, balsamic vinegar, olive oil. Toss gently to mix. Add in the mozzarella and mix again.
- Top the bread slices with about a heapful teaspoon of the mix and your mini bruschettas are ready!