Nectarine and Goat Cheese Crostini with Bonnie's Jams Peach Ginger
Serves 6
- 1 baguette, sliced ½” thick
- 2 Tbs. extra virgin olive oil
- 2 medium nectarines (peaches are also great with this recipe)
- ¼ cup fresh softened goat cheese
- 3 Tbs. Bonnie’s Jams Peach Ginger
- 2 Tbs. aged balsamic vinegar
- ¼ cup basil leaves, torn or thinly sliced
Brush extra virgin olive oil on both sides of baguette slices and set aside. Cut nectarines in half and remove pits. Brush cut sides of nectarines with remaining olive oil.
In small bowl, mix together Bonnie’s Peach Ginger and balsamic vinegar. Whisk until smooth.
Heat grill to medium. Grill baguette slices to create nice grill marks and golden-brown color on both sides. Grill nectarine halves quickly, approximately 45 to 60 seconds on each side and remove to cutting board. Cut nectarines in to slices.
Spread goat cheese on top of each baguette slice. Top with nectarine slices, drizzle with Bonnie’s Jams Peach Ginger Glaze, and sprinkle with basil. Serve immediately.
Strawberry and Ricotta Crostini with Bonnie’s Jams Strawberry Rhubarb
Serves 6
- 1 baguette, sliced ½” thick
- 1 Tbs. extra virgin olive oil
- ½ cup diced strawberries
- 1 tsp. lemon zest
- 2 Tbs. Bonnie’s Jams Strawberry Rhubarb
- 2 Tbs. aged balsamic vinegar
- 5 Tbs. fresh ricotta
Brush extra virgin olive oil on both sides of baguette slices. Heat grill to medium. Grill baguette slices to create nice grill marks and golden-brown color on both sides, set aside until ready to serve.
In medium bowl, mix together strawberries, lemon zest and Bonnie’s Jams Strawberry Rhubarb. Refrigerate until ready to serve.
To serve, add balsamic vinegar to strawberry mixture and stir gently to combine. Top each baguette slice with a little ricotta, then gently spoon strawberries over the top of the ricotta, arrange on a platter and serve immediately.
Grilled Pear and Gorgonzola Crostini with Bonnie’s Jams Lemon Pear with Lemon Verbena
Serves 6
- ½ loaf walnut bread, or artisan whole wheat bread, cut into 6 ¾” slices
- 1 Tbs. + extra virgin olive oil
- 3 ripe pears (Bosc, Comice, D’anjou)
- 1 ½ cups baby arugula
- 1/3 lb. gorgonzola dolce or other favorite blue cheese
- 3 Tbs. Bonnie’s Jams Lemon Pear with Lemon Verbena
- 1 tsp. lemon zest
- 1/3 cup chopped walnuts toasted
Brush grill with extra virgin olive. Over medium heat, grill walnut or wheat bread until nicely toasted. Set aside. Core and slice peats into thick slabs. Brush with olive oil and grill until grill marks just begin to appear. Remove carefully to plate.
Top bread slices with gorgonzola. Top with a little Bonnie’s Jams Lemon Pear with Lemon Verbena, then place a pear slice on top of that.
Arrange arugula on bottom of serving platter. Arrange toasts on top of the arugula. Sprinkle toasts with lemon zest and toasted walnuts and serve immediately.
