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.