Slice baguette into ¼ inch slices. Brush each side lightly with olive oil.
Arrange sliced bread in single layer on baking sheet. Toast under broiler until golden brown; flip slices over and toast other side. Allow toasts to cool.
Spread each slice with cheese, followed by a whole basil leaf. Spread a smaller amount of cheese on top of the basil leaf and top with a pluot slice. Arrange on platter to serve.
How to Select:
The fruit should be firm with a slight “give” when gently squeezed. Avoid fruit that is overripe, characterized by loose skin, and a watery feel to the fruit.
How to Store:
Pluots will continue to ripen at room temperature. Once the fruit reaches your desired softness, refrigerate it to keep it that way. Pluots will last for a week or more in your refrigerator.
Nutrients Found in California Pluots:
Pluots contain high levels of antioxidants, are fat free, saturated fat free, sodium free, cholesterol free, and a good source of vitamin C.
Ingredients
Directions
Slice baguette into ¼ inch slices. Brush each side lightly with olive oil.
Arrange sliced bread in single layer on baking sheet. Toast under broiler until golden brown; flip slices over and toast other side. Allow toasts to cool.
Spread each slice with cheese, followed by a whole basil leaf. Spread a smaller amount of cheese on top of the basil leaf and top with a pluot slice. Arrange on platter to serve.