
Here’s a nice, light combo with a tantalizing twist of sweet and savory that makes the most of summer’s bounty of stone fruits. Choose fruit that’s not too mushy or overripe.
Ciabatta with herbs or olives baked right in adds another dimension to the flavor mix.
Raise a toast to summertime!
Ingredients
- 1 loaf rosemary or kalamata ciabatta
- 3-4 Tbsp olive oil
- Salt
- 8 oz feta cheese, crumbled small
- 4 oz ricotta cheese
- 2 pluots
- 1 large nectarine
- 12-14 cherries
- Juice from ½ lemon
- 2 Tbsp mint leaves, hand-torn into small pieces
- Salt/Pepper to taste
Directions
- Preheat oven to 400°. Slice bread into ½ inch thick slices. If using bread larger than a baguette, cut slices in half so the size is good for 1-2 bites. Brush both sides of bread with olive oil and season with salt and pepper.
- Bake 6-8 minutes until lightly toasted and crisp, flipping once at the 3–4-minute mark. Remove from oven and allow to cool.
- Add feta to a food processor and pulse to crumble into very small pieces. Scrape down the bowl and add ricotta. Blend until combined and fluffy. Taste salt level and adjust/re-blend as needed.
- Finely dice fruit and place together in a medium bowl. Add a squeeze of lemon juice and gently fold ingredients together. Wait a few minutes for flavors to meld, then taste and adjust lemon juice. Place fruit in a strainer to drain excess liquid before assembling crostini.
- Place crostini on serving plate and one by one spread on a layer of whipped cheese. Top with stone fruit mixture and pieces of mint.