My grilled nectarine, feta and mint crostini is so simple, quick and thrifty. It is the most perfect canapés with a glass of bubbles this festive season.
Takes about 5 minutes to make and will give a little of that wow factor for your guests.
*Pick up this gorgeous stripy plate from Robert Gordon Australia
Nectarines are just coming into season here in Australia. Summer screams stone fruits and I cannot wait to take advantage of them. The nectarine and peach are so versatile, they can be used in salads, grilles, crumbles, meats and many more dishes.
Tip* Nectarines and peaches are especially high in betacarotene; an antioxidant that the body converts to Vitamin A. They also can help lower cholesterol, help protect against free radicals in the body, encourage digestion by providing a good source of fibre.
I used finely sliced toasted ciabatta bread for the crostini.
Hope you enjoy.
1 Knob Butter (or coconut oil)
1 Ciabatta Bread Stick (about 30cm long), finely sliced and toasted
100g Greek Feta (I like the strong variety as it sits well with the sweet nectarine)
2-3 Nectarines, halved then sliced into 3-4 sliced per half
Handful Fresh Mint Leaves, roughly chopped
- Get your toaster toasting the sliced ciabatta bread while you pre-heat a griddle pan with butter or coconut oil in.
- Once hot add your nectarine slices, let them sizzle for a minute or so either side, so they are brown and charred.
- Whilst nectarines are charring, generously spread the feta on your toasted crostini slices.
- Nectarines should be grilled and slightly caramelised. Carefully place them on a chopping board and slice them in half again before popping on a the feta crostini.
- Load up onto a plate and finish with a sprinkling of mint all over crostini.