Point Reyes Bleu and Nectarine Bruschetta

Ingredients

• 1  baguette 
• 8 inch bamboo skewers 
• 1 cup bleu cheese dip recommended: Point Reyes Bleu Cheese Dip
• 6 servings kosher salt and pepper black freshly ground
• 3  nectarines 
• 0.5 cup olive oil 

Equipment

• grill
• skewers

Directions

1. Preheat grill to medium heat.
2. Slice the baguette on the bias to create long thin slices. Toss the baguette slices with the olive oil and salt and pepper, to taste.
3. Cut the nectarines in half, remove the pit and cut each half into 4 wedges. Hold 2 skewers 1-inch apart in one hand and use the other to skewer each nectarine wedge on both. Skewer 4 wedges on each pair of skewers.
4. Grill the bread until golden and toasted, about 1 minute per side. Meanwhile, grill the nectarines until they have grill marks and begin to soften, about 2 minutes per side.
5. Spread some bleu cheese dip on each baguette slice and top with grilled nectarines.