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.