Peach crostini stacks

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.


1 Baguette

Melted butter for brushing

2 Medium Tomatoes

3-4 Ripe Peaches

Fresh Mozzarella (1 medium-sized ball)

Handful Fresh Basil Leaves

Olive Oil

Balsamic Vinegar

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.

Baguette sliced into rounds

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.

Bread brushed with butter

Once the baguette slices are beautifully toasted, set them aside to cool while you prepare the toppings for the crostini.

Toasted baguette slices

Thinly slice the peaches, tomatoes, and mozzarella. Set aside.

Sliced peaches, tomatoes, and cheese

Thinly slice the basil leaves. (Tip: using an extra sharp knife will help keep the basil from bruising).

Chopped basil

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.

Building the stacks by hand

Lightly drizzle the crostini stacks with olive oil and balsamic vinegar.

Drizzling oil and vinegar over stacks

Finally, season all the stacks with coarse salt and freshly ground pepper to taste.

Finished crostini stacks