Fancy Crostini with Nectarine, Basil, and Brie

Fancy Crostini with Nectarine, Basil, and Brie


I made this recently when one of my besties, June, came over to catch up.  She brought the wine, and I thought these would go perfectly.  Not too heavy, nice and summery, pretty, and girly.  By the way, they’re really easy to make.


Serves 4 appetizer servings

Difficulty Level:  easy

Total time:  30 minutes or less



1 baguette loaf

Olive oil

Salt and pepper

2 nectarines (you could also use peaches)

1 8 ounce wedge of Brie

Fistful of torn basil



  1. Pre-heat oven to 350.  Slice baguette on an angle, about 2/3 inch thick.
  2. Brush olive oil on both sides of baguette slices and arrange on a baking sheet. Bake for 5-10 minutes, just until they crisp up.  Remove from oven.  Turn the oven up to 425.
  3. Slice brie into moderately thin piece and put a slice on each crostini (you’ve turned your baguette into crostini).
  4. Slice nectarines thinly and place 1 or 2 on each bagette slice.
  5. Season each crostini with salt and pepper.
  6. Return the crostini to the oven. Bake for just a few minutes until the cheese starts to melt.  Meanwhile, chiffonade the basil:  stack your leaves, roll them into a cigar, then slice thinly.
  7. Remove from oven.
  8. Finally sprinkle the basil onto the crostini and serve immediately.


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