Looking for an easy summer appetizer that’s as gorgeous as it is delicious? Make my Mascarpone Peach Crostini with basil and balsamic reduction!
There’s just something about juicy peaches in the summer that turns me into the heart eye emoji. I also happen to love fruit crostini. (See my Strawberry Fields Crostini here.) You can toast the baguette slices in the oven but it adds so much to grill them!
This would be delicious with fresh mint or thyme but I love the savoriness that basil adds to this dish. I picked this basil from my garden and my friend Irene kept commenting on how amazing it smelled.
I used half a baguette, one peach, four large basil leaves, and about 2-3 ounces of mascarpone cheese but you could easily double or quadruple that. Can’t find mascarpone? This same concept would be delicious with burrata, ricotta, or cream cheese.
You can make balsamic reduction yourself by simmering balsamic vinegar until it’s reduced by half, but I keep a bottle a delicious bottle in my pantry at all times for crostini emergencies.
Mascarpone Peach Crostini
Fresh basil, torn
- Slice baguette into medallions and drizzle both sides with olive oil. Grill or toast to your liking, then slather with mascarpone.
- Top with juicy peaches and fresh basil. Finish with a drizzle of balsamic reduction (store bought or homemade) and serve immediately.