These nectarine crostini taste like spring: they’re light and refreshing with a pop of sweet and a smokey finish!
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At face value, it’s a surprising combination. Nectarines and cannelloni beans? But trust me, this works!
I can’t take credit for this recipe – a friend of mine made some similar at a party and I couldn’ stop reaching for it! A bonus is that it’s vegan and dairy-free, making it perfect for feeding crowds with restrictions.
The secret is the contrasting flavors: the sweetness of the nectarines plays so well with the tang of the balsamic. But the surprise here is the smokiness of the bean puree, giving the whole thing a surprising depth of flavor.
Have you used liquid smoke before? I’d never heard of it, but couldn’t get over the way it changed the entire dish! The puree tastes as if it’s been somehow smoked over a hickory grill. If you’ve got tips for using it, let me know!
If you want to make these nectarine crostini a bit more substantial, use a bigger french loaf to fit more toppings on each slice. You could even treat it as an open-faced sandwich for a light lunch!
For the balsamic, I ended up combining 50% balsamic vinegar and 50% Trader Joe’s balsamic glaze, whisking them together to get the thickness I wanted. You can also reduce balsamic vinegar until about half the liquid has evaporated.
You can make the white bean puree in advance. If you’ve got leftovers, it’s great as a dip for veggies and crackers – think of it like hummus.
If you’re serving this when hosting, it’s the perfect dish to assign a friend to assemble while you finish up the meal. I love having something easy for friends when they ask “what can I do to help?” and I’m doing last-minute cooking.
- 2 baguette
- 1 bunch arugula
- 6 Tbsp balsamic vinegar reduction
- 4 nectarines
White bean puree
- 1 14 oz can cannellini beans
- 1 1/2 tsp extra virgin olive oil
- 3/4 tsp liquid smoke
- 1/4 – 1/2 tsp salt
- 1/4 tsp garlic powder
- Start by making the white bean puree: in a blender, combine all ingredients. Blend until smooth.
- Slice the baguette into rounds and toast.
- Spoon a thick layer of bean puree on each toast round. Top with several pieces of arugula and a thick slice of nectarine. Drizzle balsamic over everything and serve immediately.
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