Peach & Tomato Crostini Recipe

Baguette: A long, thin loaf of French bread that becomes crispy when toasted.

Peaches: Sweet, juicy fruit that adds a fresh and fruity flavor.

Cherry tomatoes: Small, sweet tomatoes that bring a burst of color and taste.

Basil leaves: Fresh herb with a slightly sweet and peppery flavor.

Extra virgin olive oil: High-quality olive oil used for brushing the bread and adding richness.

Garlic: Adds a sharp, savory taste when minced and mixed in.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a little heat and depth to the topping.

One of the key steps in this Peach & Tomato Crostini Recipe is getting your baguette slices perfectly golden and crispy. Here’s how to do it like a pro:

1. Preheat your oven to 375°F (190°C). This gives it enough time to reach the right temperature so your bread cooks evenly.
2. Arrange the baguette slices on a baking sheet in a single layer. Don’t let them overlap because that can make some pieces soggy.
3. Brush each slice lightly with extra virgin olive oil. This helps the bread get that beautiful golden color and adds a little flavor.
4. Bake for about 10 minutes, but keep an eye on them! Ovens can be different, so once the edges start turning golden brown, they’re ready.

Doing this makes your crostini crunchy on the outside but still a little soft inside, which is perfect for holding the juicy peach and tomato topping without getting soggy too fast.

When I first tried this, I didn’t brush enough oil on the baguette, and the slices came out dry and a bit tough. Now I make sure to cover each piece with a thin, even layer of oil—it really makes a difference. Also, if you want to save time, you can toast the slices in a toaster oven or under the broiler, but watch closely so they don’t burn!

This simple step of toasting with oil is what turns plain bread into the perfect crunchy base for your fresh, flavorful topping. It’s a small move that makes the whole dish taste so much better.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and can be sliced into pieces that work well for crostini.

• peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture, making them a good alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them an easy swap.

• basil leaves - Substitute with mint leaves: Mint leaves offer a fresh and aromatic flavor that complements the other ingredients well.

• extra virgin olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and similar health benefits, making it a good alternative.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can enhance the dish similarly to garlic.

• salt - Substitute with sea salt: Sea salt has a similar taste but can offer a slightly different texture and mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile, which can add a unique twist to the dish.

• To keep your peach and tomato crostini fresh, store the baguette slices and the topping mixture separately. This prevents the bread from becoming soggy.
• Place the baguette slices in an airtight container or a resealable plastic bag. Store them at room temperature for up to 2 days.
• For the peach and tomato mixture, transfer it to an airtight container and refrigerate. It will stay fresh for up to 2 days.
• If you need to store the crostini for a longer period, consider freezing the baguette slices. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the slices to a resealable plastic bag or airtight container. They can be frozen for up to 3 months.
• When ready to use, reheat the frozen baguette slices in a preheated oven at 375°F (190°C) for about 5-7 minutes or until they are crisp and warm.
• Avoid freezing the peach and tomato mixture as the texture of the peaches and tomatoes may become mushy upon thawing.
• For best results, assemble the crostini just before serving. This ensures the baguette remains crispy and the topping is fresh and flavorful.

• Preheat your oven to 350°F (175°C). Arrange the leftover crostini on a baking sheet and cover them loosely with aluminum foil to prevent the peach and tomato mixture from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the crostini on the rack and heat for 5-7 minutes. Keep an eye on them to ensure they don't over-toast.

• If you prefer using a microwave, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to retain moisture and heat on medium power for 30-45 seconds. Note that this method may make the baguette slices less crispy.

• For a stovetop option, heat a non-stick skillet over medium heat. Place the crostini in the skillet and cover with a lid. Heat for 2-3 minutes, checking frequently to avoid burning. This method helps maintain some of the baguette's crispiness.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crostini in the basket in a single layer and heat for 3-4 minutes. This method will help keep the baguette slices crispy while warming the peach and tomato mixture.

• Oven: Used to preheat to 375°F (190°C) and bake the baguette slices until golden brown.

• Baking sheet: Holds the baguette slices while they bake in the oven.

• Pastry brush: Used to brush olive oil onto the baguette slices.

• Mixing bowl: Used to combine peaches, cherry tomatoes, basil, garlic, salt, and pepper.

• Knife: Used to pit and slice the peaches, halve the cherry tomatoes, and chop the basil leaves.

• Cutting board: Provides a surface for slicing peaches, halving cherry tomatoes, and chopping basil.

• Garlic press: Used to mince the garlic clove.

• Measuring cups: Used to measure the cherry tomatoes and basil leaves.

• Measuring spoons: Used to measure the extra virgin olive oil.

• Serving platter: Used to arrange and serve the crostini once they are topped with the peach and tomato mixture.

Pre-slice the baguette: Slice the baguette in advance and store in an airtight container to save time.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.

Prep the fruit: Slice the peaches and halve the cherry tomatoes the night before and store them in the fridge.

Batch bake: Toast all the baguette slices at once to streamline the process.

Combine ingredients early: Mix the peach and tomato mixture ahead of time and let it marinate for enhanced flavor.