Nectarine Bruschetta over Grilled Tofu with Rosemary

I’m getting super excited/nervous for my secret supper club this weekend! I spent last night deciding on the final menu and forcing my loved ones to commit to serving this Sunday. I’m beginning to have these fears that everything is going to be bland and disgusting…I think I’ve lost the ability to judge tastiness objectively.

I had made bruschetta over grilled tofu a couple  of weeks ago and wanted to give it even more of a summery twist. I think it was pretty great although I don’t know if I trust myself anymore to be sure!

Chop & Mix:

  • 2 fresh nectarines
  • 1/8 of a sweet onion
  • 1 clove of garlic
  • 1/4 cup crushed pecans
  • 1 tbsp vinegar reduction
  • 1 sprig of fresh rosemary

I then topped it on some sliced tofu I grilled on my George Foreman grill and drizzled with some more vinegar.

Really fresh and light tasting….we’ll see if it’s served on Sunday!

(No printable recipe because it was so easy.)

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3 Comments Add yours

  1. This looks AMAZING. Do you use baked tofu or something less firm?

    1. Thanks! I actually just put it in the George Foreman grill 🙂

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