Late Summer Bruschetta


all units: U.S. Imperial

  • ½ pint cherry tomatoes
  • 2 tbsp Italian pine nuts
  • 2 mixed stone fruit: plum, pluot, or peach
  • Handful of mixed herbs: dill, cilantro, basil, mint
  • Extra virgin olive oil
  • Flaky sea salt
  • 1 lemon zest
  • Sourdough country loaf

Slice the tomatoes in half, and the stone fruit into 1 inch cubes, and place in a mixing bowl. Toss with olive oil and flaky sea salt. Tear the herbs and toss in with the lemon zest, set aside.

Heat a cast-iron skillet, once the pan is hot and brush the bread generously with olive oil and pan-grill the bread. Spoon the tomato and stonefruit mixture over the bread, serve immediately.