It’s Peach and always forgotten Nectarine Season! Poor Nectarine, never the star of the show…UNTIL NOW! Well, technically nectarines are a type of peach, they are just smoother, smaller and firmer.
Nevertheless, they are all delicious and they make an AMAZING companion to Brie! I also feel like this is a staple appetizer you would find during this time of year in the Niagara Region. Local and in-season fruit is the best, and that’s a fact!
Also, have you ever had Lemon Thyme? It has such an amazing lemon flavour, great to use for chicken and fish. It has a medium-coloured green leaf with yellow on the outer edge. You definitely need to add this herb to your garden!
Why You Need to Make These
Why not?! You WILL want to make these, especially while they are in season. Perfect to take to a BBQ or when you are hosting a little backyard get-together with friends. They are effortless with the best payoff.
Let me know in the comments if this is something you’ve had before. I feel like Brie, peach, thyme and honey are such a classic combination, you really can’t go wrong! I love anything with Brie, especially when it’s combined with honey…OH MY, IT’S SO GOOD! I’m all about the simple pleasures, good food doesn’t need to be complicated.
What You Will Need
There is only a handful of ingredients that are easily found at you local grocery store.
- Baguette – I used a Sourdough Baguette
- Fresh Lemon Thyme Sprigs or Regular Thyme
- Flaked Sea Salt
I really recommend good local honey to add to your pantry. Grocery store honey is iffy on a good day and doesn’t taste the best. Local Honey, in most cases, is produced by beekeepers that are passionate about what they do and know the importance of bees in our food supply.
Let’s Make Nectarine Bruschetta
Nectarine Bruschetta with Brie, Lemon Thyme and Honey
- Baking Sheet
- Parchment Paper
- 1/3 loaf Sourdough Baguette
- 150 grams Double Cream Brie
- 3 Nectarines Thinly Sliced, no pit
- 4-5 sprigs Fresh Lemon Thyme or Thyme
- Local Honey to drizzle
- Flaked Salt to sprinkle on
- In an empty oven, turn on the broiler to HI. Line a baking sheet with parchment paper.
- Depending on how many people you will be serving, this dictates how much of the baguette you will use. I used about 1/3 of the baguette sliced on a diagonal, 1/2" thick.
- Place your sliced bread on a parchment-lined baking sheet. Slice your Brie in 1/4" or thinner slices, place 1-2 cheese slices on each piece of bread.
- Slice up your Nectarine and place 3-4 thin slices over the brie. Sprinkle on fresh Thyme leaves and place in the oven on the top rack. DO NOT LEAVE YOUR OVEN!
- Once the Brie starts to melt after 2-5 minutes, remove the baking sheet from the oven.
- Transfer to a serving dish.
- Drizzle honey on each piece, sprinkle on the flaked salt and add extra fresh thyme leaves.
- Serve warm and enjoy!