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. Print
10 slices of thick cut bread
3 nectarines, sliced into segments
6 thin slices prosciutto
1/3 cup blue cheese crumbles
2 tablespoons honey
1/4 cup basil leaves
3 tablespoons olive oil
salt to taste
- 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.