This nectarine bruschetta with prosciutto and honey infused goat cheese is a gorgeous savoury appetizer for a party! If you’re looking for an appetizer that’s a little bit fancy, with minimal preparation and a maximum wow factor, this is the dish for you! A subtle sweetness from the honey and nectarine, combined with the tanginess of the goat cheese, topped with prosciutto and spicy arugula. This dish can be pulled together in under 15 minutes, meaning more time for fun with the friends!
Happy Thursday friends! How has your week been? I must say mine has been a bit all up in the air as I adjust to working from home life! If you’re behind on the times, I am now on summer break and have dedicated the entire summer to work on THCK! With a few sneaky trips here and there of course!
But so far, it’s been a little hard adapting to working from home! One on hand, I have SO much to do, but I also am terrible at planning and tend to go off on a tangent doing other things. Not to mention, the desire to scrub the entire house clean, AND not be a bad dog mum by ignoring Archie. Who, by the way, is doing well, despite running off in the dog park today and making me SUPER mad. It’s a learning process.
But Archie’s brattish behaviour aside, I love that I get to work on so many new recipes for you. And, maybe, just maybe, I might have a brand spanking new recipe video coming your way if all goes to plan!! But more on that later, let’s chat all things bruschetta!
I must admit, I rarely do much in the appetizer department when I have friends around. Maybe some dips and crackers or, guac and chips, a baked brie here and there, but honestly I never really do much when I just cook at home for a few friends.
When I cook for special occasions though with the extended family back at home, apps are essential! Our family has a habit of eating late, which is why plenty of appetizers are essential to keeping a hungry crowd of Walker’s at bay! Mum and I are always looking for new appetizers, that stray away from the classic hummus and veggies, or ricotta tarts we’ve been making for years, and when I was planning my June content, I knew I wanted to challenge myself to make an appetizer, that would be worthy of our dinner table next time I was home, and voila, the nectarine bruschetta with prosciutto and honey goat cheese was born!
This may sound fancy and complicated, but I promise you it’s not. It’s literally as simple as whacking some goat cheese on some toasted bread, then topping it with grilled nectarines, prosciutto and a touch of arugula/rocket for some greenery!
I love making simple dishes that accentuate amazing flavours and this recipe will totally leave your taste buds tingling!
Difference between Bruschetta and Crostini?
This question came up a lot when I was researching this bruschetta with prosciutto recipe and got me really thinking, what IS the difference between the two? It turns out, it comes down to the bread. Bruschetta is more thick cut style bread, while crostini is smaller, more bite-size pieces. Bruschetta typically uses a sourdough bread, compared to white bread for crostini. I think this particular recipe more lines with bruschetta! Mainly because I couldn’t find any bite-size bread loaves!
How to Customise This Nectarine Bruschetta with Prosciutto
Something else I love about this recipe is that is can be totally customisable depending on tastes. Instead of nectarine, I would also recommend using peaches. They have a similar taste, and I think grilled peaches would marry beautifully with the salty prosciutto and sweet honey. Speaking of grilling, this one is totally optional too. Blogger confession – I actually don’t own a griddle pan in America. I have a beautiful one at home, but not here.
I also don’t own a grill (the shame, of the shame!). I did, however, find cooking the nectarine on a regular old cast iron pan good enough. I did some with the cooked nectarine, and some without, and to be honest, I think I prefer the raw nectarine. It kept its texture and crunchiness. In saying that though, the slight smokiness from the nectarine did taste beautiful as well. So… I guess I’m not much help!
There are also different ways to grill the bread. The obvious option is in a toaster, but I love grilling my bread under the oven grill/broiler. It just adds an extra crunch to the bread, and being able to add olive oil to the bread adds an extra element to the flavour combinations!
Aside from that, this bruschetta with prosciutto, goat cheese and nectarine is so easy to make, AND received the husband tick of approval!
The flavour combination of this recipe all goes so well together, bringing you a really well-rounded appetizer! You’ve got the sweet, the salty, the pepper and the tanginess all coming together in one mouthful, and you’re guaranteed to love it!
This would make the perfect appetizer for:
- a backyard party in the sun
- Christmas (a southern hemisphere Christmas to be precise)
- 4th of July barbecues
- weekend potlucks – they’re great because you can prearrange everything and take it with you!
- any social gathering
- a snack! Yes! if you’re like me, and constantly hungry these make a great snack
So, let’s get bruschetta making ASAP!! And tell me, hows your week going so far? Any pesky misbehaved golden retrievers giving you grief??
Georgie x x
Nectarine Goat Cheese Bruschetta with Prosciutto
This nectarine bruschetta with prosciutto and honey infused goat cheese is a gorgeous savoury appetizer for a party! If you're looking for an appetizer that's a little bit fancy, with minimal preparation and a maximum wow factor, this is the dish for you! A subtle sweetness from the honey and nectarine, combined with the tanginess of the goat cheese, topped with prosciutto and spicy arugula.
- 6 slices sourdough bread
- 2 nectarines sliced into wedges
- 3 oz goat cheese at room temperature
- 1 tsp honey
- 6 slices prosciutto
- 1 tbsp olive oil
- 1/2 cup arugula/rocket roughly half a cup
- balsamic glaze for drizzling over at end
Take goat cheese out of the fridge to bring to room temperature.
Turn oven to broil/grill at 500F/260C
Lay out bread on a baking tray and drizzle with the olive oil
Broil for 10 minutes, flipping halfway, or until bread is lightly browned and crunchy
Combine the goat cheese and honey
Optional - heat a grill pan or barbecue over medium to high heat, and lay out nectarine wedges. Cook until just lightly browned (about 3 minutes) before flipping over the nectarine to cook on the other side.
Lay out bread on your serving tray. Spread out a nice thick layer of goat cheese, top with prosciutto, nectarine, a little bit of arugula, and drizzle over the balsamic glaze.
If you loved this recipe, I’d love for you to leave a comment and review! Also, don’t forget to snap a pic of your finished recipe and share it on our on our Instagram account using the hashtag #thehomecookskitchen or tagging me @thehomecookskitchen. I’d love to see your creations!
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