Add a summertime twist to your snacking with these Peach Tomato and Mozzarella Crostini. The crostini is an Italian appetizer made of small toasts. They can be served plain or with various toppings. The bread is usually thin slices of baguette. I never thought to combine peaches and tomatoes, but they compliment each other well. I topped the slices with basil, a drizzle of balsamic vinegar, salt, and pepper.
These were highly addictive. Chad said they were one of his new favorite ‘non-meat’ foods. I used Pick Fresh Food’s recipe for the baguette (takes 2 days to make).
Evan wasn’t too sure about the crostino in general. He liked the toasted bread, but wouldn’t eat it with the toppings. Next time, I may dice the tomatoes and peaches for Evan’s portion.
Update: July 14, 2016- The last few times I made these, I have skipped the bottom peach slice to keep the crostino from being too tall for easier serving. I also started using a reduced balsamic vinegar glaze instead of just a drizzle of balsamic vinegar. The new photos also have a little purple basil mixed with the green from my garden.
Peach Tomato and Mozzarella Crostini
Adapted from Joy the Baker
1 baguette, thinly sliced
Olive oil for brushing
8 peaches, thinly sliced
4 roma tomatoes, thinly sliced
1 pound fresh mozzarella
Handful fresh basil, thinly sliced
Salt and pepper to taste
Reduced balsamic vinegar for drizzling
Place the baguette slices on a large baking sheet in a single layer and brush with olive oil. Broil for 1-2 minutes, until lightly toasted.
Place a peach slice on top of each piece of bread. Top with a slice of tomato, mozzarella, and another peach slice. Season each with salt and pepper. Sprinkle a few pieces of basil over the top and drizzle with balsamic vinegar.