- 1/ 3 cup goat cheese
- 1 teaspoon finely chopped rosemary
- 1/ 4 teaspoon lemon zest
- 1 nectarine
- 1/ 2 tablespoon honey
- 1 baguette
- 1/ 4 cup grapeseed oil
Combine goat cheese, rosemary and lemon zest in a bowl. Use a fork to whip and combine.
Slice nectarine into 20 thin slices. If possible create a cut all the way around the nectarine from top to bottom, twist to pull the two halves apart and take out the pit. (This makes creating slices easier, if you have small nectarines feel free to use more than one)
Cut 10 slices of the baguette on a diagonal and Brush both sides of the slices with grapeseed oil
Heat BBQ and once hot, add the baguette slices- flipping after about 3 minutes or until charred.
Take the bread off the grill. Once slightly cooled, smear the goat cheese onto each toast and top with 2 slices of nectarine per toast.
Using a spoon lightly drizzle honey over the crostini to finish them off and enjoy!