Nectarine Caprese from ‘Better on Toast’
Reprinted with permission from Better on Toast: Happiness on a Slice of Bread–70 Irresistible Recipes by Jill Donenfeld (William Morrow).
Photography by John Von Pamer
Nectarine Caprese
Makes 10 to 12 appetizer-size toasts
A reminder not to overthink things— the simplest things can wow. Cupcakes are just cake in a muffin tin, and it doesn’t get much simpler than adding bacon to anything and everything. Or the concept: top it with an egg and call it brunch. Nectarines in caprese get people excited, too (which works out well because nectarines and tomatoes are seasonally compatible). This is a communal toast: the caprese sits atop a ring of baguette slices.
1 perfectly ripe white nectarine
1 large red tomato
1 1- pound ball fresh handmade mozzarella
1 baguette, sliced into ½- inch rounds, pan-toasted in oil
¼ cup loosely packed small basil leaves
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Olive oil, for drizzling
Slice the nectarine, tomato, and mozzarella into ½- inch- thick round slices.
Arrange the toasts in a circle on a large plate and fan the components of the caprese on top.
Top with the basil, salt, and pepper and a drizzle of oil.
More chessy recipes:
Make Your Own Mascarpone Cheese
Southern Staple: Pimento Cheese
How to Make Vegan Cheese at Home
