How do we really feel about imported fruit and vegetables?
Do we really and truly buy fresh produce because we want to support the community and our local growers? Because it is better for us? Because it’s better quality? Because it’s the right thing to do?
Yep, these are all good reasons. Personally, I prefer to buy local produce so that I can cook seasonal meals, from the comfort foods of winter to the beautiful fruit-inspired summer mains and everything in between.
And to be perfectly honest, the wait for seasonal delicacies is part of the appeal.
I did buy imported nectarines the other day. I saw them and instantly remembered all of the summer dishes that I never got around to making before the stone fruit season had come to an end.
They weren’t great like middle of the season nectarines, but they weren’t bad either. And since I knew I was going to bake them, I only felt the tiniest, teeniest bit guilty for buying imported fruit.
So, moral of the story, it’s pretty much in everyone’s best interest to buy fresh and local produce. But if it’s available, and it’s tasty, and you really, really want to make something, it’s okay to sometimes buy some imported goodies.
I’m sharing these baked nectarine crostinis with the Fiesta Friday #73 gang, created by Angie @The Novice Gardener, and this week co-hosted by the lovely Michelle @Giraffes Can Bake and very sweet Juju @ cookingwithauntjuju.
Maple-Baked Nectarine Crostini with Mozzarella, Basil and Raspberry Balsamic Vinegar
- 4 nectarines (stone removed, quartered)
- 2 tablespoons of maple syrup
- 8 pieces of sourdough bread
- 2 fresh mozzarella balls (cut into 8 thick slices)
- 8 large basil leaves
- Raspberry balsamic vinegar to drizzle (or balsamic vinegar)
- Preheat the oven to 200°C.
- Place the nectarine quarters cut side down in a baking dish, drizzle with maple syrup, and bake for 15 minutes or until just tender.
- Meanwhile, lightly toast the slices of sourdough.
- Top each piece of sourdough with a slice of mozzarella, a basil leaf and two pieces of baked nectarines. Drizzle with raspberry balsamic vinegar and serve warm.