I found this recipe on one of my favorite blogs: Besotted. I made two little changes and I think these […]
I found this recipe on one of my favorite blogs: Besotted. I made two little changes and I think these little crostinis could be one of the best things ever to come out of my kitchen. They are pretty to look at, ridiculously easy to make and droolworthy to the Nth degree, what more could you ask for?
Peach and Basil Crostini
Yellow Peaches ( Jake & Amos Old-Fashioned Canned Peaches, from Lancaster, PA and they were perfect!)
Strawberry Balsamic Vinegar Compote or this one.
Black pepper (optional)
Turn oven to broil.
Slice peaches into long thin slices and set aside. Thinly slice basil.
Slice baguette into approximately ¼” slices. Arrange on cookie sheet and lightly brush with olive oil. Toast under broiler. Some recipes for crostini or bruschetta call for both sides to be toasted under the broiler, I only do one side.
Spread about 1 teaspoon of mascarpone onto each of your crostini. If you like black pepper, this is when you would add it, I chose to leave it off. Add 2 peach slices to each crostini. Randomly place a very small “dollop”(about 1/4 teaspoon) of the strawberry compote on each piece and then finish with the basil.
Side note: original recipe uses fresh peaches, I used jarred, original recipe uses balsamic glaze, I used Strawberry Balsamic compote.