Baked Fresh Fruit Bruschetta

by Viana La Place

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This is a combination of sliced bread topped with fresh fruit, like a rustic fruit pie eaten hot from the oven. Make it when soft summer fruits are at their seasonal best.

As the fruit bakes, the edges of the bread toast, the fruit breaks down, and the fruit juices moisten the bread. The hot fruit becomes highly perfumed -- like the intensified scents in a summer garden.

Besides nectarines, peaches, apricots, berries, or a combination of fruits can be used. With peaches, peel first after immersing them in hot water for a few seconds.

Serve this bruschetta for breakfast on a summer morning, accompanied by a big cup of caffé latte; or as a rustic dessert with small glasses of sweet dessert wine. It also makes a wonderful afternoon snack for children.

Instructions:
Butter the slices of bread and sprinkle lightly with sugar. Cut the nectarine in half and remove the pit. Slice the fruit and arrange over the bread. Sprinkle only lightly with sugar if the fruit is very sweet. For a more caramelized effect, be more generous with the sugar. Place the bread on a baking sheet. Bake in a 425° oven for 20 to 25 minutes, or until the fruit softens, the sugar caramelizes a little, and the bread is toasted around the edges. If desired, place under broiler briefly to caramelize the top. Serve immediately.

Makes 2 bruschettas.