Tomato Peach Mozzarella Crostini

I like to cook.


Lately I've been doing a lot of it.

Birthdays, baby showers, new babies, babies' birthdays (I'm in the mommy phase, all right?).  And of course my own very occasional sugar craving.

Most occasional.

I have whisked, sifted, folded and roasted my little fingies to the bone.

So guess what?  This dinner is a piece of cake, and high time too.

Simple food that looks fancy.  Yup.  That's the ticket.

Grab yourself a few fresh peaches.  Those ones look pretty good.

Is your garden overflowing with tomatoes?  What about your neighbors'?  Let's get some of those (ask first!  Or just go at night, when that awful dog is asleep). 

Tomatoes are a fruit too, you know.

Snippity-whippets of basil.  A drizzle of balsamic.

Crunchy on the outside, soft on the inside bread.  Rub it with a little olive oil, a little garlic if you want to get totally cray.

And perform the ancient French secret cooking technique known as Le Pile de Food.

Translation:  Stack 'em up, baby.  Stack 'em up.

Grind that salt, grind that pepper.  Yeah.

Simple food that looks fancy, down the hatch.  Dinner = success.

Tomato Peach Mozzarella Crostini
This recipe adapted from Joy the Baker.

1 baguette, sliced into 1.5 inch rounds
olive oil
3 peaches, sliced thinly
3 tomatoes, sliced thinly
4 fresh Mozzarella balls, sliced thinly
4 tablespoons basil, slivered (I used scissors to do this)
balsamic vinegar for drizzling
sea salt
fresh cracked black pepper

Heat oven to 400.  Brush sliced bread with olive oil, place bread on a baking sheet and roast about five minutes (keep an eye on it!  Some ovens burn hotter than others and I won't be held responsible for your charred breads).

Once toasted and reasonably cool, start stacking your crostini.  Peach, tomato, cheese, peach.  Sprinkle with basil, drizzle with balsamic vinegar, top with sea salt and cracked pepper.

Insert into mouth, and mouths of loved ones.  Chew and swallow.  Repeat.


Nami | Just One Cookbook said...

I have everything for this recipe and I cannot wait to try it this weekend. I love peaches/nectarines and that over crostini sounds like a great idea! I can't wait!

LynnieBee said...

I thought these looked luscious on Joy's site, so glad to see them here! Hope they were delicious!!!

Ellen B Cookery said...

I have got to try this recipe! YUM! Wish you would post it on our Blog Hop Recipe Swap today :) It is perfect!

anne said...

I've been looking for that kind of peach here but so far , nada ! :P ... That le pile de food looks absolutely delectable !:D Perfect summer treat !

a. maren said...

nami that is the best part about this, right? it's made out of everything normal, and it is incredible.

ellen - i can't believe i missed your blog hop recipe swap :( i am a dummy! no wonder i don't have more followers...:)

anne - right? asian peaches are different! beautiful and white and crispy and confusing...i bought some when i was in korea, and waited a week for them to get soft like they do here. then i woke up one morning and they were all moldy! i learned they are supposed to be crispy :) i bet this would work with them, though, even though the flavor would be a bit different...

Anonymous said...

Peaches! My favorite.