4 slices good Nashoba Brook BreadOrganic Olive oil1 (4-ounce) ball fresh mozzarella1 large nectarine8 medium leaves basil (plus more for garnish, if desired)Balsamic vinegar or saba
Flaky sea salt
Brush both sides of the bread with olive oil and grill or broil until browned.Cut the mozzarella ball in half and cut each half into 6 slices. Halve and pit the nectarine and cut each half into 6 slices.
Assemble each tartine in this order: bread, 3 slices mozzarella, 1 or 2 basil leaves, 3 slices nectarine. Then drizzle saba on top and lightly sprinkle with salt (not too much – just a hint). Serve immediately.
Adapted from The Kitchn
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This recipe was most recently featured in
Boston Organics Newsletter No. 26 of 2015.