Summer Stone Fruit Bruschetta

3 nectarines

3 plums

3 apricots

1/2 pint blueberries

1/2 cup fresh basil leaves

2 Tbsp. extra-virgin olive oil

2 Tbsp. balsamic vinegar

pinch of kosher salt

pinch of ground black pepper

1 loaf French bread, sliced into 1/2 inch slices

16 oz. fresh mozzarella, sliced

1 large garlic clove, peeled

Extra virgin olive oil, for brushing on bread slices

1. Start by preparing the fruit topping. Remove the pits from the nectarines, plums, and apricots, and cut into medium dice. Place diced fruit in a large bowl. Add blueberries. Tear basil leaves into pieces and add to the bowl (tearing instead of cutting will help prevent the edges from turning brown). Add olive oil, balsamic vinegar, salt, and pepper, and toss to combine. Set aside while you prepare the bread.
2. Place sliced bread on a large rimmed baking sheet. Brush with olive oil. Broil in the oven on high heat until just turning golden brown, and remove from the oven (watch carefully so the slices don’t burn!).
3. Take the peeled large garlic clove and rub it on the warm toasted bread slices. It will gently grate down and flavor the bread, without being too overpowering.
4. To serve, arrange toasted bread slices on a large serving platter. Top each slice of bread with a slice of fresh mozzarella. Top the mozzarella with a generous spoonful of the reserved fruit topping. Serve immediately, and enjoy!