2 medium rip nectarines, pitted and finely diced (about 1 cup)
1/2 medium red bell pepper (about 2/3 cup)
3 green onions, chopped, white parts only
2 tbsp olive oil, divided
1 tbsp freshly squeezed lime juice
1 tsp minced Serrano chile or jalapeño
24 thin slices whole wheat baguette
1/4 cup crumbled feta cheese
1/2 cup ricotta Cheese
Instructions
1. Preheat the oven to 350 degrees F and place the rack in the
middle of the oven. Spread out the baguette slices on a baking
sheet. Lightly brush the bread with the remaining 1 tablespoon
plus 1 teaspoon olive oil. Bake the baguette slices until the bread
is lightly toasted, 3 to 5 minutes (watch closely so they don't
overbrown or burn).
2. In a medium bowl, gently toss the nectarines, bell pepper,
onions, 2 teaspoons of the olive oil, the lime juice and chile. Set
aside.
3. Remove the bread from the oven and top each with a drop of
ricotta cheese then a spoonful of the nectarine mixture. Sprinkle
the cheese on top. Place the baking sheet back into the oven and
heat the bruschetta for an additional 3 to 5 minutes, just until the
bruschetta are heated through. Serve immediately.
Originally Submitted
8/3/2013
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