Nectarine Caprese Bruschetta with Prosciutto
Caprese Bruschetta has fresh mozzarella, basil, olive oil and vinegar with nectarines in place of tomatoes and prosciutto.
Servings: 4
Calories: 259kcal
Ingredients
- ¼ cup balsamic vinegar
- 4 slices Italian bread
- 1 tablespoon extra virgin olive oil
- 1 garlic clove peeled and sliced in half
- 4 ounces fresh mozzarella balls in 1/3 ounce balls
- 1 nectarine pitted and sliced
- 2 slices prosciutto torn into small strips
- 12 small basil leaves chopped
- salt and black pepper to taste
Instructions
- To a small saucepan over low heat, add the balsamic vinegar. Bring to a simmer and allow to reduce until it is thick enough to coat a spoon, about 3 minutes. Turn off the heat and set aside.
- Preheat your broiler to high. Place the slices of Italian bread on a rimmed sheet pan. Drizzle each slice of bread evenly with olive oil. Toast the bread under the broiler until golden brown, watching it carefully. Remove the bread from the oven and rub the cut-side of sliced garlic across the toasted side of each slice of bread. Place three balls of mozzarella onto each slice of the hot toast. Lay 2-3 slices of nectarine onto each piece of bread. Distribute the strips of prosciutto evenly on each. Sprinkle with fresh bail leaves. Using a spoon, drizzle each piece of bruschetta with the balsamic reduction. Season with salt and pepper to taste. Serve promptly while warm.
Nutrition
Serving: 1 slice | Calories: 259kcal | Carbohydrates: 17g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 129mg | Potassium: 122mg | Fiber: 1g | Sugar: 11g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg