Girard's Champagne Bruschetta

You're going to love this easy fruity bruschetta!

Course Appetizer

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 242kcal

Author Pam Greer

2 nectarines diced
1 red bell pepper seeded and diced
2 green onions thinly sliced (white and green part)
1 jalapeño pepper diced (seeded if you like, I left the seeds in for a little heat)
½ cup cilantro fresh, chopped, divided
½ cup Girard's Champagne Dressing
neutral oil I used coconut
8 oz goat cheese more or less depending on much you spread on the toast
8 slices rustic bread

Heat up a tablespoon (or two) of a neutral oil (I used coconut which went well with the flavors of this bruschetta) in a medium frying pan over medium-high heat.
Add green onions and jalapeño pepper and saute for a minute or two. Add nectarines, red bell peppers, and ¼ cup of the cilantro to the pan. Stir and toss until the red bell pepper is crisp tender, about 2 minutes.
Pour in the ½ cup of Girard's Champagne Dressing. Your pan should be hot enough that it immediately starts boiling and sizzling. Allow to bubble and reduce for about 3-5 minutes or until it turns syrupy.
While the dressing is reducing, toast the bread and spread each slice with a generous layer of goat cheese. Spoon the nectarine mixture on the top of the goat cheese. Sprinkle with the remaining cilantro to serve.
Makes 8 appetizer size slices.