Prosciutto, Mozzarella, & Peach Crostini

Fresh, summery, and bursting with juicy sweetness this crostini is an instant crowd-pleaser. Ripe peaches, creamy mozzarella, and salty prosciutto get a flavor lift from a balsamic drizzle and fresh basil.

Ingredients:

• 1 French baguette, sliced into ½-inch rounds

• Extra virgin olive oil, for brushing

• 6 oz fresh mozzarella or burrata, sliced or torn into bite-sized pieces

• 1–2 ripe peaches, thinly sliced

• 6 slices prosciutto, halved or folded

• Balsamic glaze, for drizzling

• Fresh basil leaves

Preparation:

1. Set oven to broil. Line a baking sheet with parchment paper.

   
   

2. Arrange baguette slices on the sheet and lightly brush or drizzle with olive oil. Lightly sprinkle with sea salt and broil until golden.

   
   

3. While warm, top each toast with mozzarella or burrata.

   
   

4. Layer on a peach slice and a folded piece of prosciutto.

   
   

5. With the broiler off, place assembled crostinis back in the warm oven for a few minutes to melt the cheese.

   
   

6. Remove and drizzle each with balsamic glaze and top with a small basil leaf or chiffonade.

*Notes and suggestions:

• Lightly grill or char the peach slices for a smoky twist.

  
  

• Use burrata for an ultra-creamy contrast.

  
  

• Add a few drops of chili oil or a sprinkle of crushed pink peppercorns for subtle heat.