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


  • 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


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!

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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