Kirsten’s Nectarine Bruschetta

Never go grocery shopping without a list, or you will be like me and end up with tomatoes, nectarines, and a peach pie in your shopping bag – and no idea what to make for dinner.

Combine that with being patently lazy and it being an unbearable (to a PNWer) 30° C out, you get “well what can we just chop and throw in a bowl?” Cue bruschetta.

Nectarine Bruschetta – 2 servings for a light dinner

2 medium tomatoes, chopped
1 medium nectarine, chopped
1 clove garlic, finely minced
1 sprig rosemary, bruised
coarse salt, to taste
freshly cracked pepper, to taste

half loaf of bread (we had Portofino’s peasant loaf), 6 thick slices
olive oil, for brushing on bread (we had basil infused olive oil which was amazing)

Combine tomatoes, nectarine, garlic, rosemary, salt, and pepper in a bowl and mix.

Toast the bread.

Brush olive on top of bread, load with bruschetta, and enjoy your low-effort, delicious summer dinner!

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