Grilled Nectarine Bruschetta
Course: Breakfast, SnacksCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
319
kcalCrispy, creamy summer toast recipe.
Ingredients
4 slices of artisan bread (I used a rosemary sourdough bread)
1/4 cup torn basil leaves
1 – 2 sliced nectarines
- Creamy Cashew Spread
1 cup raw cashews (soaked for 3 hours or gently boiled for 30 mins)
1/4 cup coconut milk
1/4 cup powdered sugar
1 tsp vanilla extract
Preparation
- If using a grill, preheat grill to about 350* – 400* F. (If not, add bread to toaster and toast on preferred setting.)
- Lightly oil bread and lay on grill once grill is hot. Grill on both sides for about 5 minutes.
- Once bread has finished toasting add nectarines to grill and let grill for about 7 minutes on each side. Careful not to burn. (If not using a grill may add nectarines to a lightly oiled skillet)
- While bread and nectarines are grilling, add all creamy cashew spread ingredients to a blend and blend until smooth. About 5 -7 minutes.
- Now it’s time to assemble your bruschetta: simply take your grilled bread, smear the creamy cashew spread on top, lay a few nectarine slices on top and sprinkle with basil. For an added touch of sweetness sprinkle a little powdered sugar on top
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