Get grilling with this easy flame-kissed appetizer. Grilled Nectarine & Prosciutto Crostini with blue cheese, honey and fresh basil leaves.
Crostini. Bruschetta. Grilled breads. Whatever you choose to call them, these snacks combine the best summertime flavors to form a quick but impressive snack. These crostini are a great appetizer solution when grilling – if you’re gonna fire up the charcoal you may as well maximise it’s use, and they are SO fast to grill and assemble.
You want to use a robust and rustic bread for these crostini. Ciabatta, sourdough and French country loaves are all great, and I buy them whole so I can cut nice thick slices at least 1 inch wide. For an extra kick, add a pinch of cayenne pepper into the honey for a spicy sweet finish. You can also easily substitute peaches for nectarines, just make sure they are firm as they will soften during cooking.
Place the nectarine segments in a bowl and drizzle with some of the oil and a pinch of salt. Toss to coat all the pieces.
Heat a grill for high heat grilling, about 450-500 degrees.
Brush the pieces of bread well with olive oil, and place on the grill for 1-2 minutes until grill marks have developed, making sure it doesn’t burn. Turn the bread over and repeat on opposite side, then remove from heat.
Place the nectarine pieces onto the grill, cooking for 1-3 minutes until grill marks develop, making sure they don’t burn. Turn each slice over to get grill marks on the other side, then remove from heat.
To assemble the crostini – Lay the pieces of bread on a serving plate. Place the nectarine segments evenly across the bread. Tear the prosciutto into the gaps between the nectarines. Top with blue cheese crumbs, basil leaves and a sprinkle salt (if desired). Drizzle with honey and serve immediately.