Grilled Nectarine Bruschetta

Grilled Nectarine Bruschetta

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Recipe by Sagen Jackson Course: Breakfast, SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





Crispy, creamy summer toast recipe.


  • 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


  • 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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