Grilled Peach Crostini with Prosciutto and Brie

Why You’ll Like It

• Sweet and Savory: The grilled peaches with brie, prosciutto, and pesto create a mouthwatering blend of flavors.
• Crunchy Bruschetta: Whether it’s bruschetta or crostini, these crunchy bites make the perfect appetizer for any menu and any season.
• All Seasons Recipe: No fresh peaches? No problem! Use canned peaches to enjoy the taste of summer all year long.

Tips

• Grilled or Pan-fried: No grill? No problem! You can pan-fry the peaches in any pan. If you have a grill pan, use it for a similar effect without firing up the outdoor grill. Just add a drizzle of olive oil while cooking.
• Bruschetta or Crostini: Use country bread or sourdough, cut into large slices, to make bruschetta. For crostini, use a baguette or finer-textured bread, cut into small slices.

What You Need

• Bread – For 4 persons, cut 4 big slices of sourdough bread for bruschetta or use 8 small slices of baguette for crostini.

• Olive oil – Use a drizzle of olive oil.

• Peaches – Use ripe peaches, pitted and cut into wedges.

• Cheese – You will need spreadable cream cheese and brie cheese or any other soft cheese you like. I like to use peach cottage cheese mixed, but ricotta or burrata work well too.

• Prosciutto – Use prosciutto, or omit/use any vegan alternative.

• Walnuts – Use chopped pecans or walnuts. Alternatively, you can use pistachios.

• Pesto – Use a drizzle of homemade or store-bought basil pesto. If you don’t have fresh basil or pesto, use a drizzle of balsamic vinegar. Otherwise, make a quick spinach pesto by blending garlic, salt, olive oil, and parmesan cheese.

• Garnish – Fresh basil leaves for garnish

Save the Crostini for Later

Leftovers: Store any leftover ingredients separately in airtight containers in the refrigerator for up to 2 days. Assemble the bruschetta or crostini fresh for best results.

Serving the Peach Crostini with Prosciutto and Brie

I remember planning a summer dinner party with beef tagliata as the main course, complemented by a buffet of antipasto and dishes that could serve as both first courses and side dishes, perfect for those who prefer to skip the meat.

I prepared an antipasto platter with cured meats, cheeses, olives, and marinated vegetables, alongside Grilled Peach Crostini With Prosciutto. It looked beautiful and offered a little something for everyone.

For salads, I made Caprese, arugula with lemon vinaigrette, and mixed greens with balsamic dressing. I also served a flavorful spaghetti with tomatoes and basil, accompanied by a platter of grilled shrimp. To cool things down, I added a refreshing gazpacho.

Pinot Grigio and sparkling Prosecco completed the meal, enhancing the festive atmosphere and turning a simple dinner into a delightful feast.

Health Info