National Peach Cobbler Crostini Delight

This crostini is a delightful celebration of spring and the sweet, comforting flavors of a classic dessert. The warm, spiced peaches and creamy mascarpone are perfectly balanced by the crunch of the toasted baguette and the subtle tang of the balsamic glaze. It's a sophisticated, bite-sized treat that captures the essence of a freshly baked cobbler.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
large ripe peach, peeled, pitted, and diced
tablespoon brown sugar
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
ounces mascarpone cheese, softened
tablespoon honey
teaspoon balsamic glaze (for drizzling)
tablespoon chopped pecans, toasted (for garnish)

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with melted butter and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until golden brown and crisp.
While the bread is toasting, combine the diced peach, brown sugar, cinnamon, and nutmeg in a small saucepan. Cook over medium heat for 3 minutes
minutes, stirring occasionally, until the peaches are slightly softened and the mixture is syrupy. Remove from heat and let cool slightly.
In a small bowl, gently mix the softened mascarpone cheese with the honey until just combined. Be careful not to overmix.
To assemble, spread a generous layer of the honey
mascarpone mixture onto each toasted crostini. Top with a spoonful of the warm spiced peach mixture.
Finish each crostini with a light drizzle of balsamic glaze and a sprinkle of toasted pecans. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, substitute the balsamic glaze with a reduction of dark rum or a sprinkle of finely grated orange zest. This crostini pairs beautifully with a slightly chilled Moscato d'Asti or a light, fruity Rosé.

From the Tini Crostini Collection