Pluot Bruschetta
There is a lovely French word, l’apéro (short for apéritif ), which means an informal, relaxed get-together
for nibbles and a drink. An apéro can last 30 minutes or two hours. It precedes dinner and always involves
light, tasty morsels to munch on, some wine or perhaps a kir, a pastis or other drink. The nibbles often consist of olives, tiny tomatoes, saucisson, a good pâté, crackers and perhaps some small crostini or bruschetta. We are all apéro aficionados in my family. In the summer, we used to gather under the plane trees outside our old farmhouse, play boules and while away an hour or so as the sun dipped below the horizon. Friends would drop by, sit on the old stone well, watch the game at hand and catch up on the day’s events before going on to supper. It is one of my favorite times of day. I made this whilst dreaming of my next apéro in Provence.
Pluot Bruschetta
Ingredients
- 8 pluots, halved, pitted and diced
- 4 green onions, ends trimmed and finely sliced
- 2 tablespoons chives, finely chopped
- 4 tablespoons olive oil
- 4 tablespoons basil, finely chopped
- 8 large slices olive bread, or 16 small slices, toasted
- 3 ounces goat cheese
- Black pepper
Instructions
- In a medium-sized bowl, combine the pluots, green onions, chives, olive oil and basil. Toss to coat well.
- Place the toasts on a serving platter. Spread the toasts with the goat cheese. Spoon the pluot mixture on top and grind some fresh black pepper on each bruschetta. Serve immediately.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
