Peach, Tomato, and Mozzarella Crostini


I had just spent a weekend in pretty rural parts of America, eating probably the most processed foods known to mankind, so I wanted to start the week off on a healthy note. I think I found this recipe trolling on Pinterest, but don’t quite remember. The crostini embodies everything that is summer – -ripe fleshy tomatoes, fuzzy sweet peaches, creamy mozz, fragrant basil. My friend Tori and I made this dish along with Lime Quinoa Cilantro Chickpea Salad, Mango Arugula and Avocado Salad and some roasted chicken (sample recipes here and here)– a very colorful, summery and healthy meal!

Peach, Tomato, and Mozzarella Crostini (courtesy of Joy the Baker)
Yield: 3-4 servings, depending on appetite

Ingredients:

  • 1 tomato
  • 1 peach
  • 1 ball of mozzarella (you’ll have leftovers)
  • 1 mini baguette
  • few basil leaves
  • balsamic vinegar
  • olive oil
  • salt and pepper to taste, preferably coarse sea salt

Directions:

Slice the baguette and brush the slices with olive oil (I deviated from the original recipe, which suggested butter). Toast in oven at 350-400 degrees until desired “toastiness” level.

Slice up the tomato, peach, mozzarella, and chiffonade the basil. Then arrange on the toasts and sprinkle with salt, pepper, and balsamic vinegar. Enjoy!

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Comments
2 Responses to “Peach, Tomato, and Mozzarella Crostini”
  1. A Table in the Sun says:

    I’ve been fooling around with nectarine+tomato recipes this week. Hey, when local food grows right outside your door, it must be eaten! Beautiful photo.

  2. Those are presented beautifully!

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