Peach Tomato Crostini

A recipe for Peach Tomato Crostini! Toasted bread slices are topped with a refreshing combination of diced peaches, tomatoes, and mozzarella.

I first came across the idea for these Peach Tomato Crostini over on Joy the Baker and they have such a wonderful blend of summertime flavors in every bite.

Overall, everything comes together in less than 20 minutes with minimal use of the oven. Simply toast baguette slices until golden, then top with an assortment of diced peaches, tomatoes, fresh mozzarella, and chopped basil.

Serve the Peach Tomato Crostini immediately after assembling with additional basil leaves and optionally a light balsamic glaze drizzle.

A Few Peach Tomato Crostini Tips

Toast the sliced bread just until lightly golden and sturdy enough to hold the topping. I used a broiler, but you can also bake them in a 350˚F (180˚C) oven.

Keep an eye on the bread slices as they toast. They may darken quickly. Allow to cool slightly before adding all the toppings.

This recipe is best during the summer with in-season, ripe peaches and tomatoes.

If avoiding dairy, skip the fresh mozzarella and toss the mixture with a little less olive oil.

Adjust the salt and pepper to taste.

I used a store-bought balsamic glaze to top the crostini. If you want to make it at home, Seasoned to Taste describes how to reduce the balsamic vinegar. Otherwise, simply drizzle a little balsamic vinegar or omit.

The ingredients can easily be doubled to serve a crowd and use the entire French baguette.

These Peach Tomato Crostini are best immediately after assembling. With time, the bread will start to soak in the juices from the tomatoes.

Looking for more Crostini recipes?

Try my:

• Mushroom Fontina Crostini
• Salami Pecorino Crostini
• Berry and Mascarpone Crostini

This recipe was originally posted in August 2013 and updated in July 2024.

Peach Tomato Crostini Recipe

Adapted from Joy the Baker

Print Pin

5 from 2 votes

Peach Tomato Crostini

A recipe for Peach Tomato Crostini! Toasted bread slices are topped with a refreshing combination of diced peaches, tomatoes, and mozzarella.

Course Appetizer

Cuisine N/A

Keyword appetizer, crostini, mozzarella, olive oil, peach, snack, summer, tomato

Prep Time 15 minutes minutes

Cook Time 2 minutes minutes

0 minutes minutes

Total Time 17 minutes minutes

Servings 4 Servings

Ingredients

• 1/2 baguette
• 3 fresh peaches diced
• 2 large tomatoes diced
• 8 ounces (227 grams) fresh mozzarella diced
• 2 tablespoons fresh basil finely chopped, plus optionally more for garnish
• 1 tablespoon (15 milliliters) olive oil plus more for drizzling
• Salt and freshly ground black pepper to taste
• Balsamic glaze for drizzling, optional

Instructions

• Place the oven rack in the top third of the oven. Turn the broiler on low.
• Cut the baguette into 1/2 inch (1.25 centimeters) thick slices.
• Place the slices in a single layer on a large baking sheet. Drizzle lightly with olive oil.
• Broil just until the tops are toasted, about 1-2 minutes. Set aside and allow to cool slightly.
• In a large bowl, toss together the diced peaches, tomatoes, mozzarella, and basil.
• Add the 1 tablespoon (15 milliliters) olive oil, plus a sprinkle of salt and freshly ground pepper.
• Toss to coat, adjusting seasonings to taste.
• Top each slice of toasted bread with a spoonful of the peach tomato mixture.
• Drizzle lightly with the balsamic glaze if using and optionally add a few small basil leaves.
• Serve immediately.