October 20, 2022

Summer Stone Fruit Bruschetta

Summer Stone Fruit Bruschetta is a celebration of the season’s bounty of stone fruits, berries, and basil! Nectarines, plums, and apricots are combined with blueberries, basil, and balsamic, then piled on top of garlic-rubbed, toasted bread and fresh mozzarella slices. I could make an entire meal on this bruschetta, easily! But it also makes a stunning appetizer or side dish for a summertime meal.

Last summer, I declared that if pumpkin spice can have its own season in the fall, then summer is the season of tomatoes and basil. But tomatoes aren’t the only summer produce that benefit from the caprese treatment of basil, mozzarella, and balsamic vinegar. Stone fruits and berries are delicious paired with basil, too!

This dish requires minimal cooking, too, making it a great way to beat the summer heat. The bread just gets a quick broil to get toasty and golden, but if you’re really avoiding heating up the kitchen - you could even throw it on the outdoor grill for a few minutes. However you decide to make, it’s going to be a spectacular addition to your summertime table.

Ingredients assembled for Summer Stone Fruit Bruschetta topping
Assemble your ingredients for the bruschetta topping.

Preparing the stone fruit bruschetta topping
Chop the fruit, tear the basil leaves, and toss with balsamic vinegar, olive oil, salt and pepper.

A hand holding a garlic clove and rubbing it on toasted bread slices
Broil the sliced bread brushed with olive oil until golden brown, the rub each slice with a garlic clove immediately after coming out of the oven.

Toasted sliced of bread topped with fresh mozzarella slices and stone fruit bruschetta topping
Arrange toasted bread on a platter, top with a slice of fresh mozzarella, and then the fruit-basil-vinaigrette mixture.

Finished Summer Stone Fruit Bruschetta arranged on a white platter and garnished with fresh basil sprigs
Serve Summer Stone Fruit Bruschetta immediately, and enjoy!

Original publication date: July 15, 2021

Summer Stone Fruit Bruschetta

Summer Stone Fruit Bruschetta is a celebration of the season’s bounty of stone fruits, berries, and basil! These make a stunning appetizer or side dish for a summertime meal.


Kira Freed - The Joyful Plateful











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!
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November 4, 2023
Jana Schroeder
Kira made this dish for a bridal shower I hosted. She decorated it with skewers of cucumelons. It not only looked delightful, but tasted wonderfully refreshing! So much flavor!