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Tablescape with 8 pieces of pluot bruschetta arranged on a round plate.

Pluot Bruschetta

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This Pluot Bruschetta recipe combines the sweet tartness of pluots with creamy goat cheese on toasted olive bread. Inspired by the relaxed elegance of a French apéro, it’s perfect for summer evenings and informal gatherings.
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Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Course: Appetizer
Cuisine: Californian
Keyword: Bruschetta, Pluot
Season: Summer
Servings: 8 Appetizer Servings
Calories: 170kcal
Author: Pascale Beale

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

  1. In a medium-sized bowl, combine the pluots, green onions, chives, olive oil and basil. Toss to coat well.
  2. 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

Calories: 170kcal | Carbohydrates: 14g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 173mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg