Peach, Prosciutto and Mozzarella Crostini

Here is a simple recipe for a delicious crostini. I often serve crostini at dinner parties because they are easy, full of flavor and can be served at room temperature. This recipe is adapted from one by Giada de Laurentiis. Use ripe but not mushy peaches. You want a good imported prosciutto and fresh mozzarella.

Peach, Prosciutto and Mozzarella Crostini
1 day old baguette, sliced thin
1/3 c. extra virgin olive oil plus extra for drizzling
1 (8 oz.) container fresh mozzarella, thinly sliced
8 very thin slices of imported Prosciutto, cut into 1/2 inch strips
2 large peaches, peeled and thinly sliced
Salt and pepper to taste

Place baguette slices on a baking sheet. Brush each bread slice with olive oil. Broil on high for
1-1/2 minutes until baguette is golden and slightly crispy. Be careful not to burn. Remove from oven and place crostini on a serving platter. Top each piece of crostini with a slice of mozzarella, a strip of prosciutto and a peach slice. Sprinkle with salt and pepper and drizzle lightly with olive oil. Makes 20-25 crostini.

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This entry was posted in Appetizers, Fruit, Pork. Bookmark the permalink.

One Response to Peach, Prosciutto and Mozzarella Crostini

  1. danielle librera says:

    I love using fruit in savory ways. I love fresh arugula with sliced peaches and a scoop of fresh ricotta and fresh black pepper and sea salt…I usually add fresh basill, and drizzel of olive oil – sometimes balsamic (but not if the peaches are supper sweet). I will try this though, for Brian.

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