"Sweet peaches, tossed with garlic, earthy basil, bright balsamic vinegar and lemon juice. Crisp shallots, and creamy mozzarella pearls. Topping garlicky toasted pieces of gluten free baguette. This is a bite of summer bliss."
Peach basil mozzarella crostini
5
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- Recipe Card
Prep time: 10mins
Cook time: 7mins
Recipe Card
ingredients
- 1 sliced gluten free baguette
- 1 clove garlic
- 1 tablespoon olive oil
- 2 diced peaches
- 1 minced shallot
- 2 minced garlic cloves
- 1 tablespoon chopped fresh basil
- 1/2 lemon, for zest and juice.
- 1 teaspoon red pepper flakes
- 1 teaspoon balsamic vinegar
- 2 tablespoons olive oil
- 1/2 cup pearl sized mozzarella balls
- salt and pepper, to taste
Method
Step 1
Add peaches, minced garlic, shallot, basil, lemon zest and juice, red pepper flakes, balsamic vinegar, olive oil, salt and pepper to a bowl. Toss together.
Step 2
Taste, and adjust salt, pepper, balsamic, olive oil as needed.
Step 3
Preheat oven to 350.
Step 4
Slice a baguette into rounds.
Step 5
Place on a baking sheet, and drizzle all over with olive oil.
Step 6
Bake 5-7 minutes, until browned.
Step 7
Remove from oven, and carefully rub with a garlic clove, (tip cut off)
Step 8
Place peach antipasto ontop of each toasted piece of baguette.
Step 9
Best served with a glass of Prosecco ;)