Recipe: Grilled Stone Fruit Bruschetta

Cary residents Dan and Diana Saklad founded Whisk to be a welcoming community for home cooks and professional chefs alike. They’ve also cultivated that feeling on their website by providing lots of recipes for seasonal dishes, like this Grilled Stone Fruit Bruschetta.

Combining two warm-weather favorites — backyard grilling and stone fruit — produces a perfectly paired, quick appetizer. A handful of mint from your herb garden finishes the dish with flair.


1 baguette, cut into 1/2-inch slices
3 tablespoons olive oil
2 nectarines, cut into quarters
2 apricots, cut into quarters
8 ounces mascarpone cheese
Handful of fresh mint leaves
Honey for drizzling
Maldon sea salt for finishing


  1. Slice the baguette, and brush with olive oil on both sides.
  2. Fire up the grill! Grill the bread until barely charred on both sides. Then, carefully grill the nectarines and apricots.
  3. Assemble the bruschetta by spreading the Mascarpone cheese on the grilled bread, then layer with grilled stone fruit pieces and fresh mint leaves. Drizzle with honey and a sprinkle of finishing sea salt.

Dan and Diana Saklad

About Whisk

The Saklads believe the kitchen is always the center of action in a home, and Whisk is stocked with thousands of unique, high-quality kitchenware and entertaining items. A variety of cooking classes are held every month, suitable for all levels of culinary expertise.

316 Colonades Way, Cary
(919) 322-2458

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