Dessert Bruschetta With Nectarine Salsa Food

PEACH, CORN AND BURRATA BRUSCHETTA

Steps:

• In a medium bowl, combine the corn, peaches, chile, basil, white balsamic, extra-virgin olive oil and kosher salt. Mix well with a spoon. Let marinate for 30 minutes at room temperature or up to 2 hours in the refrigerator.
• Meanwhile, heat a grill or grill pan over medium-high heat. Drizzle the ciabatta slices with the olive oil and grill until golden brown, about 1 minute per side.
• To serve, tear off small amounts of burrata and place on the toast. Sprinkle with the flaky sea salt. Spoon some of the salad on top. Drizzle with a touch more olive oil if desired.

STRAWBERRY BRUSCHETTA

Steps:

• Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 2 minutes per side. Spread the butter over the toasts. Arrange the sliced strawberries over the toasts. Sprinkle the strawberries with the sugar. Broil until the sugar begins to caramelize, about 2 minutes.

CHEF JOHN'S NECTARINE SALSA

Steps:

• Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
• Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
• Before serving, stir in black pepper. Add a pinch more salt, if needed.

MEDITERRANEAN BRUSCHETTA

Steps:

• Preheat grill to medium-high heat.
• Drizzle the bread with the olive oil and place onto preheated grill. Grill until golden brown, about 2 to 3 minutes per side.
• In a medium bowl, combine ricotta, tomatoes, olives, basil, and salt and pepper.
• Squeeze lemon over the bread. Sprinkle bread with oregano and salt and pepper, to taste.
• Place ricotta mixture on top of the grilled bread, garnish with basil leaves and serve.

NECTARINE SALSA

Steps:

• In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
• In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

FRESH NECTARINE CAKE WITH BLACKBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA

Steps:

• Preheat grill to medium-high & oil the grill (use a paper towel away from the flames & spray - use tongs to oil the rack.).
• Combine 1 tablespoon oil, cumin, Mrs Dash seasoning, 3/4 teaspoon salt and pepper in a small bowl.
• Rub 1 teaspoon of the mixture all over polenta.
• Rub the rest into both sides of chicken.
• Cut the polenta crosswise into 8 slices.
• Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil.
• Place the chicken, polenta slices and nectarines on the grill.
• Grill the polenta until hot and slightly charred, 3 to 4 minutes per side.
• Transfer to a clean plate; tent with foil to keep warm.
• Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total.
• Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side.
• Transfer the chicken and nectarines to a cutting board.
• Coarsely chop the nectarines.
• Let the chicken rest for 5 minutes, then thinly slice.
• While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl.
• Layer the polenta, chicken and fruit salsa on 4 plates and serve.