Come summer, which 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. The fruit consumption is high currently in our home. As long as they do not need candy I am not complaining!
What is Bruschetta?
Bruschetta is a classic Italian appetizer, that is essentially toasted bread, laden with juicy sweet tomatoes, olive oil, balsamic vinegar, garlic and basil. It is summer on a platter. The summer heat makes the tomatoes juicy, succulent and sweet, that are perfect on toasted bread, as the bread soaks up all the juices and becomes soft.
Inspiration for the Stone Fruit Bruschetta
I was inspired by the vibrant, colorful and juicy stone fruits, such as apricots, plums, peaches, nectarines, cherries, and combine them with the plump tomatoes, and other bruschetta ingredients to create this easy peasy appetizer. It was a hit in my family when I made it in 2015, and I have been making it every summer ever since. They love it as an afternoon snack, or something to nibble on just before dinner.
It is a great addition to a charcuterie board as well in my opinion!
Ingredients for the Stone Fruit Bruschetta
The ingredients for the Stone Fruit Bruschetta are:
- Stone fruits: You can use whatever you prefer, apricots, plums, cherries, peaches, nectarines. Be sure to cut it into tiny pieces so all the flavors meld well together.
- Heirloom cherry tomatoes : again the tomatoes should be cut into tiny pieces, same as the stone fruit
- Red onion : I finely dice the onion, because you want the flavor and not onion chunks in your mouth!
- Garlic : grated fresh garlic is the best!
- Balsamic glaze: My favorite balsamic glaze has to be from Filipo Berrio , but you can use the one that you prefer.
- Marinated mozzarella balls : I get the mozzarella balls from Trader Joe’s, they come in this herby olive oil which is SO good, and I use the leftover oil for sandwiches, dressings, anything!
- Olive oil from the marinated mozzarella
- Basil leaves
- Maldon sea salt: There is nothing better than Maldon sea salt for dressing something up.
How do you make the Stone Fruit Bruschetta?
The Stone Fruit Bruschetta starts off by making a simple mixture with all the stone fruits 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. I add balsamic glaze and marinated olive oil from the marinated mozzarella balls, which is readily available at Trader Joe’s. Add garlic, red onion, along with salt and pepper and basil chiffonade which is basically basil rolled, and sliced into thin strands.
While the stone fruit is marinating, sliced baguette slices are brushed with olive oil onto a grill pan to get the pretty grill marks. I use a pastry brush to apply the olive oil so that it is applied evenly onto the baguette slices. Be sure to keep the grill pan on medium-high heat so that you get the beautiful brown marks, you do not want to burn the bread.
It is a burst of summer flavor in your mouth, with all the savory notes from the balsamic, garlic, red onion combined with the sweet fruits. This appetizer will be a great hit at any party.
Can I make the stone fruit and tomato mixture in advance?
You can make the stone fruit and tomato mixture the same day in advance for the Stone Fruit Bruschetta and store in the fridge until ready to use.
How long can I keep the bruschetta once it is made?
The Stone Fruit Bruschetta is best consumed within a few hours of making it – so basically the same day.
Can I take the Stone Fruit Bruschetta for a party?
Yes! You can make the bruschetta mixture and carry it separately along with the grilled slices, and assemble at the party.
What kind of balsamic glaze can I use for the recipe?
My favorite balsamic glaze has to be from Filipo Berrio , but you can use the one that you prefer.
Other Stone Fruit recipes on my blog for summer are:
If you do make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Stone Fruit Bruschetta
Ingredients
Stone Fruit and Tomato Mixture
- 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
- 2 cloves garlic grated
- 1 ½ tablespoons balsamic glaze
- 10–12 marinated mozzarella balls diced into small pieces
- 1 tablespoon olive oil from the marinated mozzarella
- About 8 basil leaves chiffonade
- Maldon sea salt and pepper to taste
Grilled Baguette slices
- 1 long baguette cut into ¾ inch thick slices, at an angle (~24 pieces)
- ½ cup olive oil
Garnish
- Balsamic glaze for drizzle
- Small Basil leaves
Get Recipe Ingredients
Method
Stone Fruit and Tomato Mixture
- In a medium bowl, combine the apricot, nectarine, pluot/plum, peach, cherries, cherry tomatoes, red onion, grated garlic, balsamic glaze, mozzarella, olive oil, basil, sea salt and black pepper and toss until well combined. Set it aside.
Grilled Baguette slices
- Set a grill pan on medium to high heat for 2 minutes.
- Using a pastry brush, brush the top of all the baguette slices with olive oil. Place them on a grill pan upside down, and brush the other side with olive oil.
- Grill for about 3 to 4 minutes, or until you see light grill marks. Turn them over using tongs. Grill the other side for about 3 to 4 minutes, until you see light grill marks.
- Set them aside.
Assembly
- Using a soup spoon, add a generous amount of the Stone Fruit and Tomato Mixture onto each slice and place it on a platter.
- Repeat for all the slices.
- Lightly drizzle balsamic glaze on all the slices.
- Add a small basil leaf on each slice.
- Serve immediately.
Notes
Can I make the stone fruit and tomato mixture in advance?
- You can make the stone fruit and tomato mixture the same day in advance for the Stone Fruit Bruschetta and store in the fridge until ready to use.
How long can I keep the bruschetta once it is made?
- The Stone Fruit Bruschetta is best consumed within a few hours of making it – so basically the same day.
Can I take the Stone Fruit Bruschetta for a party?
- Yes! You can make the bruschetta mixture and carry it separately along with the grilled slices, and assemble at the party.
What kind of balsamic glaze can I use for the recipe?
- My favorite balsamic glaze has to be from Filipo Berrio , but you can use the one that you prefer.
