Nectarine & Creme Crostini with a Balsamic Glaze

This appetizer can also be served as a dessert. Fresh nectarines paired with crème fraiche, and a tangy balsamic reduction all placed atop a toasted baguette.  Change it up by adding your favorite stone fruit.


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  • 1. Pour the vinegar, garlic, thyme and brown sugar into a small saucepan and bring to a low boil.
  • 2. Reduce heat and continue to simmer, scraping down the sides every 10 minutes until the vinegar is reduced by half and resembles syrup - about 30 minutes.
  • 3. Remove from heat and cool completely before use.
  • 4. While the balsamic reduction is cooling, spread some crème fraiche onto a slice of toasted baguette and top with a few nectarine slices.
  • 5. Repeat with remaining bread slices and drizzle with the balsamic reduction.
  • 6. Top with fresh basil pieces and serve.
  • 7. *NOTE: The balsamic reduction can be made and refrigerated a day or two before use.