Stone Fruit Bruschetta

Name: Stone Fruit Bruschetta
Yield: Serves 4
Ingredients: 4 ripe apricots, pitted and cut into thin wedges; 4 ripe Italian plums, pitted and cut into thin wedges; 2 ripe peaches, pitted and cut into thin wedges; 2 ripe nectarines, pitted and cut into thin wedges; 1 vanilla bean, split lengthwise and seeds scraped; 1/3 cup sugar; 2 tablespoons amaretto; Unsalted butter, preferably cultured, at room temperature; 4 slices good sourdough bread

January 24, 2012

One summer morning, I decided to make good use of the ripe stone fruit I had picked up at the farmer’s market. I didn’t have any brioche at home, but I did have a loaf of sourdough. It turned out that the tanginess of the bread was delicious with the sweet fruit. And amaretto adds just the right hint of almond.

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