Grilled Peach Crostini

Grilled Peach Crostini

Grilled Peach Crostini

Author
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

  1. 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.
  2. 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.
  3. 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.
  4. Place the bread slices on the grill for approx. 1-2 minutes
  5. Once cooled, slice peaches.
  6. 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
  1. Using the original recipe omit; pancetta and pesto topping.
  2. Drizzle honey on grilled focaccia add cheese (optional) then top with grilled peaches top with rosemary.
Did you make this recipe?
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