Grilled Nectarine & Goat Cheese Crostini
from Taste of Home magazine
1/2 cup balsamic vinegar
1 Tbsp. olive oil
12 slice French bread baguette (1/4 in. thick)
2 medium nectarines, halved
1/4 cup fresh goat cheese, softened
1/4 cup loosely packed basil leaves, thinly sliced
1. In a small saucepan, bring vinegar to a boil; cook 10-15 minutes or until liquid is reduced to 3 Tbsp. Remove from heat.
2. Brush oil over both sides of baguette slices. Grill, uncovered over medium heat until golden brown on both sides. Grill nectarines 45-60 seconds on each side or until tender and lightly browned. Cool slightly.
3. Spread goat cheese over toasts. Cut nectarines into thick slices; arrange over cheese. Drizzle with balsamic syrup; sprinkle with basil. Serve immediately.
**we didn't grill the nectarines. hubs sauteed them in a pan.
**we didn't grill the bread either. i brushed olive oil on the tops and put in the oven