Cucumber nectarine bruschetta is summer in a bowl. Diced nectarines, cucumbers, jalapeño, and shallot tossed in a sweet and spicy mixture of lemon, maple, and mustard. 

Get thee to a market or grocery store and buy yourself some nectarines right quick! Hurry!

Get them now before stone fruit season is over. By the time Labor Day weekend and BBQ’s roll around the nectarines will be ripe and ready to use for this bruschetta recipe.

I have made cucumber nectarine bruschetta probably 10 times this summer.

My Dad always passes on a plethora of garden cucumbers and this is the perfect way to use them up.

A girl can only eat so many pickles. Amiright?

I have to ask. Are you team peach or team nectarine? I am a nectarine girl. That fuzzy peach skin is a no for me. Peach pie is good, don’t get me wrong. But the peaches have no skins.

Nectarines are juicy, sweet, and tart. They are the perfect compliment to cool salty cucumbers.

Here is what you need for cucumber nectarine bruschetta:

• 3 ripe nectarines
• 1 English cucumber or 2 small garden cucumbers
• 1 jalapeño
• 1 small shallot
• whole grain mustard
• lemon juice
• orange juice
• maple syrup
• olive oil
• salt and pepper
• fresh basil, for garnish

Mix all that together and chill thoroughly before serving. You want the cucumbers cold and crisp.

I love to serve this with burrata or fresh mozzarella cheese on the side. Load up a slice of toasted baguette with some cheese and a big scoop of the bruschetta.

Have a dairy allergy or want to bring this to a hot picnic? Skip the cheese.

Load up the bruschetta on toasted baguette slices or even pita chips.

Leftover bruschetta is perfect on top of grilled salmon or breaded chicken. Just top with a big drizzle of fresh squeezed lemon.

This is going to be the hit of your last few summer BBQ’s.

Cucumber Nectarine Bruschetta

Yield: Serves 6-8

Prep Time: 10 minutes

Total Time: 10 minutes

Cool, crunchy, sweet, and spicy cucumber nectarine bruschetta served with toasted baguette.

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Ingredients

• 3 ripe nectarines, pitted and diced
• 1 English cucumber or 2 small cucumbers, diced
• 1 small shallot, minced
• 1 jalapeño, seeded and minced
• 1 tbsp fresh orange juice
• juice from 1/2 lemon
• 1/4 cup extra-virgin olive oil
• 1 tbsp whole grain mustard
• 1 tsp maple syrup
• salt and pepper to taste
• fresh basil for garnish
• toasted baguette slices or pita chips

Instructions

1. Dice or mince the cucumbers, nectarines, shallots, and jalapeño. Add them to a medium mixing bowl or large storage container with a lid. Mix to combine.
2. Add the fruit juices, olive oil, mustard, maple syrup, salt, and pepper to a small bowl. Whisk to combine.
3. Pour the vinaigrette over the diced fruits and veggies. Mix to evenly coat. Adjust salt and pepper to taste.
4. Top with fresh basil and chill for a few hours before serving with toasted baguette slices or pita chips.

Notes

You can make this the day before but please note the longer you keep it the soggier and juicier the bruschetta gets. I wouldn't recommend more than a day inn advance prep.

You can serve this with fresh mozzarella or burrata on the side as well if you want a heartier appetizer.

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