I can’t believe it is almost the end of August. I’m not ready to let it go.
One of the reasons is that here in Scotland we are experiencing a late burst of summer, after a rather underwhelming (okay, quite miserable) July and early August. Out of necessity I have shed my jeans and sweaters for shorts and flip flops, and my consumption of fruit and salads is at an all-year high. Nights – still long so far north – are newly sultry and uncomfortable; cooking at the hob is minimal. This may not sound a big deal to many of you, but here in Scotland such moments are rare enough to be of note.
There are SO many summer recipes I have yet to post, but I may need to file away the bulk of them until next year. But I didn’t want to let summer elide into fall without posting this easy-peasy, decidedly summery recipe. This is one recipe where out of season produce just won’t do. And won’t wait until 2016.
Did I just type that? 2016. Sheesh, I sound like I’m wishing the year away – which I’m not.
For me, the highly anticipated first bites of deliciously ripe peach are over. But my love for them still burns on, as bright as the flesh encased under its delicate fragrant skin. Paired with the herbal-fragrant, slightly salty-sweet taste of ripest tomato, the peach – or nectarine – for this fruity bruschetta is uncommonly good. But there are a couple of more surprises that make this bruschetta a must-make, in my opinion. The words “smoked” and olive oil” may feature…
We have this for breakfast, but it would make an interesting starter/appetizer before an Italian or Mediterranean meal, a healthy, filling snack, and obviously makes a lovely light lunch.
Is summer still burning bright with you, or are you happy to give into the charms of autumn?
Fruity Summer Bruschetta
To make this summer light-bite vegan, replace the mozzarella with ripe avocado (pictured). And do get the smoked olive oil if at all possible. It’s not the cheapest thing ever but a little goes a long way and I have really fallen in love with it (all of us have). Even just a drizzle on the crust edge of a just-baked pizza will make you happy you bought it. xx
Double handful of ripe cherry tomatoes
1 perfectly ripe nectarine or peach
8-10 fresh mint leaves
Half a ball of fresh mozzarella OR half an avocado (or both!)
2 tbsp smoked extra virgin olive oil (I get mine at Marks & Spencer) OR other best extra vigil olive oil + smoked salt
Bread of choice
Method: Slice and toast the bread. While the bread is toasting, chop the tomatoes and nectarine/peach, finely slice the mint and tear the mozzarella/chop the avocado. Toss with the smoked olive oil, season with salt and pepper, and let this sit for a couple of minutes. Once the toast is cooled pile the fruity topping on the toast and drizzle a little more oil if liked. Let the juices seep into the toast a little – if you can bear the wait – before eating. Enjoy. 🙂
I absolutely loved the burst of colour. I am sure it tastes great as well
Looks delicious.. Wanna try this 🙂 thanks for the recipe (y)
You are welcome, Sona. 🙂
We’re thinking along the same lines with our summer sentiments this week. 😉 I can certainly be charmed by autumn, but I’m not ready to give up summer quite yet. This is my kind of sweet and savory meal. That smoked olive oil is probably insanely good on it, fantastic idea! Glad you’re finally able to enjoy summer there!
That smoked oil is shaping up to be an essential ingredient for me, like lemons, avocados and salt!
This looks delicious! Peaches and tomatoes are right in season here, so this is the perfect recipe for me to try!
It is an unusual pairing at first glance but I promise it is a good one!
This looks delicious! And your photos are beautiful. Perfect seasonal snack. I will have to try!
Emily
http://www.threadandblooms.com
Hi Kellie, I need to try this. It looks delicious! Great photos, too.
Nora @ http://www.thehealthyhaus.com
This is the perfect end of summer recipe. I love making bruschetta, it’s so simple and easy. This is the perfect thing to switch it up and give it a sweet change!
Thanks so much. It makes for an interesting change. Do see if you can find the smoked olive oil if it’s easy enough. Superb ingredient.
Oh wow, I will! That sounds great- thanks so much for the tip 🙂
Oh my this looks wonderful! Thanks for sharing!
Oh my gosh, this looks so good, Kellie! 🙂 I love your food photography!
Thanks so much, Sina. As the nights draw in you might not be saying that!
These sound amazing! Have to try them!
Definitely something to try when my nectarine bears fruit – another 4 mths at least. I have been hearing about smoked olive oil but haven’t tried any as yet. Sounds better than your average foodie trend. I might ask the other half to try making some as he does quite a bit of food smoking already. Have you tried smoked tomatoes? They are also very yummy.
Going for the big 10C degrees today with rain – almost spring 😉
Oh, the smoke olive oil is a must-have for me know. How spoiled do I sound! And lucky you with a nectarine tree. I have plum and apple trees but I really wish we had the climate for a viable nectarine tree. Happy almost spring to you, Leonie. 🙂
Thanks Kellie. We’ll be out hand pollinating the apricot tree in the next few days. It’s still too cold for many bees to be stopping by. It worked well last season so we’ll do it again.
You are a dedicated plant mother. Kudos to you. 🙂
Dedicated to getting apricots! 😀
Ooooh YUM. You’ve made me feel very summery on a grey rainy day!!
What a gorgeous and healthy bruschetta. Perfect for a summer day
I love the fresh peaches! What a great summer snack. Beautiful photos too!
Thanks! I”m glad you like it. 🙂
Oh my, this bruschetta is so summery and so lovely… I can well imagine you’d be loathe to kiss goodbye to summer Kellie xxx
er hum, perhaps you spoke too soon about the sultry weather!!! It’s a touch wild today and I have to confess to being in jumper and boots but what the heck, I am still happy to eat your lovely summery recipes.
Sorry! Not my fault!It did get up to a blowy 18C today though. And yes, I had on a light jumper too – but no socks yet! 😉
It looks delicious and simple to make, for sure I will give it a try. =)
Bruschetta has always been a favorite dish of mine and i can’t wait to try this one out! These photos are absolutely marvelous
So simple but so delishful! I just made that word up. I think cottage cheese on the base would be great too. -Kat
This looks so lovely and fresh. I’ve never had fruity bruschetta but I shall now!
I would love this as a starter for dinner tonight – must get the chef (his nibs) on the case now!