Cinnamon Sugar Peach & Pecan Crostini

This crostini is a delightful tribute to the summer's bounty, featuring the sweet, juicy flavor of fresh peaches paired with the rich, nutty crunch of pecans. A creamy, spiced mascarpone base provides a luxurious texture, perfectly balancing the fruit and the toasted bread.

Sweet & Dessert

Ingredients

baguette, sliced into 1/2-inch thick pieces
tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
oz mascarpone cheese, softened
tablespoon maple syrup
1/4 teaspoon vanilla extract
ripe peaches, thinly sliced
1/4 cup toasted pecans, roughly chopped

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter, then arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp.\n
In a small bowl, combine the granulated sugar and cinnamon. While the crostini are still warm, lightly sprinkle the cinnamon sugar mixture over the tops.\n
In a separate bowl, whisk together the softened mascarpone cheese, maple syrup, and vanilla extract until smooth and creamy.\n
Spread a generous layer of the mascarpone mixture onto each toasted crostini. Top with 2
thin slices of fresh peach.\n
Garnish the crostini with a sprinkle of the chopped toasted pecans just before serving.

Chef's Tip & Pairing

For an extra layer of flavor, lightly grill the peach slices for 30 seconds per side before assembling the crostini. Pair this sweet treat with a glass of Moscato d'Asti or a light, slightly chilled Prosecco.

From the Tini Crostini Collection