Grilled Peach Prosciutto and Basil Crostini

This crostini captures the essence of summer with its perfect balance of sweet, salty, and savory flavors. The warm, caramelized peaches and salty prosciutto are beautifully complemented by a fresh basil ribbon and a tangy balsamic reduction.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
Tbsp olive oil, divided
ripe peach, sliced into 1/4-inch wedges
oz fresh goat cheese (chèvre), softened
slices prosciutto, thinly sliced and torn
Tbsp balsamic glaze (or reduction)
fresh basil leaves, thinly sliced (chiffonade)
Pinch of sea salt and black pepper

Method

Preheat a grill pan or broiler to medium
high. Brush the baguette slices with 1 Tbsp of olive oil and toast for 2 minutes
minutes per side until golden brown and crisp.\n
Lightly brush the peach wedges with the remaining 1 Tbsp of olive oil. Grill or broil the peaches for 1 minutes
minutes per side until they have light char marks and are slightly softened.\n
Spread a generous layer of softened goat cheese onto each toasted crostini. Top with a warm grilled peach wedge and a small piece of torn prosciutto.\n
Drizzle the crostini with balsamic glaze and garnish with the fresh basil chiffonade, a pinch of sea salt, and freshly cracked black pepper.

Chef's Tip & Pairing

For an extra layer of flavor, infuse the olive oil with a crushed garlic clove before brushing it on the bread and peaches. This recipe pairs exceptionally well with a crisp, slightly sweet Prosecco or a dry Rosé.

From the Tini Crostini Collection