Grilled Peach Crostini
Grilled Peach Crostini
Peach Crostini’s in August? Could it get any better! Laura has created such a fun and easy recipe using what’s fresh; peaches! This is a perfect appetizer for any occasion. It’s sweet and savory making it the perfect afternoon snack!
Ingredients
- Bread sliced into rounds or desired pieces/shapes for crostini (for kids crostini’s you can use cookie cutters for bread shapes)
- 1/2 cup Pesto sauce or fresh basil and garlic butter
- 2 oz Pancetta
- 2-3 peaches
- Pinch of salt and pepper
- Burrata or Mozzarella cheese
- Fresh bail or Rosemary for garnish
Instructions
- Cook pancetta in a skillet over medium-low heat, once fully cooked and all the fat has rendered place pancetta on a paper towel to drain excess grease. Using your pesto ( see pesto recipe) spread on the crostini slices.
- Prepare your peaches for the grill. Clean well ( peeling optional but not recommended) slice them in half and remove pits. Sprinkle with olive oil and sprinkle with salt and pepper.
- Place bread slices and peaches on the grill. Set peaches outside down for about 4 minutes. Grilling the other side is optional. If you grill the other side allow an additional 2 minutes for that side of the peach on the grill.
- Place the bread slices on the grill for approx. 1-2 minutes
- Once cooled, slice peaches.
- Assemble the crostini; pull apart the cheese and place on the bread then add the peach slices (1-2 slices). Sprinkle pancetta on top and garnish with fresh basil or rosemary.
Vegetarian Option
- Using the original recipe omit; pancetta and pesto topping.
- Drizzle honey on grilled focaccia add cheese (optional) then top with grilled peaches top with rosemary.
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