This week’s recipe features sweet and succulent peaches, but not in a way you might expect. These elegantly simple crostini stacks are bursting with fresh summer flavor, require only a handful of ingredients, and can be prepared in minutes. Great as an appetizer or a light lunch, these slightly sweet yet delectably savory crostini stacks are a perfectly balanced summer dish.
This week’s recipe: Fresh Peach Crostini Stacks
Why we like it:
Why buy premade crostini when you can easily toast your own fresh bread at home? In fact, preparing these crostini is so easy that you won’t even need the recipe the second time around. Besides, what’s not to love about crisp bread, perfectly ripe peaches, juicy tomatoes, creamy mozzarella, zesty basil, and rich balsamic vinegar? Light, colorful, and flavorful, our Fresh Peach Crostini Snack are sure to impress.
Melted butter for brushing
2 Medium Tomatoes
3-4 Ripe Peaches
Fresh Mozzarella (1 medium-sized ball)
Handful Fresh Basil Leaves
Coarse Salt and Freshly Ground Pepper
Preheat the oven to broil. Slice the baguette into rounds about ½ an inch thick. Place them on a baking sheet and brush the tops with melted butter.
Toast the baguette slices in the oven until they are golden on top, about 1-2 minutes. Watch them carefully so they don’t burn. Remove the baking sheet from the oven, flip the baguette slices, and brush the other side with butter. Place them back in the oven and toast for an additional 1-2 minutes.
Once the baguette slices are beautifully toasted, set them aside to cool while you prepare the toppings for the crostini.
Thinly slice the peaches, tomatoes, and mozzarella. Set aside.
Thinly slice the basil leaves. (Tip: using an extra sharp knife will help keep the basil from bruising).
To build the crostini stacks, top each slice of toasted baguette with a slice of peach, then a slice of tomato followed by a slice of mozarella and another slice of peach. Once all the stacks are built, spinkle each with a few strips of fresh basil.
Lightly drizzle the crostini stacks with olive oil and balsamic vinegar.
Finally, season all the stacks with coarse salt and freshly ground pepper to taste.