Peach Prosciutto Crostini Recipe

Baguette: A French bread that will be sliced and toasted to create the base for the crostini.

Olive oil: Used to brush the baguette slices before toasting, adding flavor and helping them crisp up.

Peaches: Fresh, ripe peaches add a sweet and juicy element to the crostini.

Prosciutto: Thinly sliced, salty Italian ham that pairs perfectly with the sweetness of the peaches.

Goat cheese: Softened cheese that provides a creamy and tangy layer on the crostini.

Honey: Adds a touch of sweetness to balance the flavors.

Balsamic glaze: A reduction of balsamic vinegar that adds a rich, tangy finish.

Basil leaves: Freshly chopped basil adds a burst of herbal freshness to the dish.

To achieve the perfect crostini, make sure to slice the baguette evenly to ensure uniform toasting. Brushing each slice with olive oil not only enhances the flavor but also helps in achieving a golden, crispy texture. When spreading the goat cheese, ensure it is softened to make it easier to spread evenly. For the peaches, choose ripe ones for the best sweetness and texture. Layering the prosciutto on top of the peach adds a savory contrast to the sweetness. Drizzling with honey and balsamic glaze adds a delightful balance of sweet and tangy flavors. Finally, garnish with freshly chopped basil leaves to add a burst of freshness and color.

• baguette - Substitute with sourdough bread: Sourdough offers a similar texture and can be sliced into pieces just like a baguette.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for toasting the bread.

• ripe peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture to peaches, making them a suitable replacement.

• prosciutto - Substitute with serrano ham: Serrano ham has a comparable saltiness and texture, providing a similar flavor profile.

• goat cheese - Substitute with ricotta cheese: Ricotta is creamy and mild, offering a different but still delicious texture and flavor.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and can complement the other ingredients well.

• balsamic glaze - Substitute with reduced balsamic vinegar: Reduced balsamic vinegar offers a similar tangy sweetness and consistency.

• fresh basil leaves - Substitute with fresh mint leaves: Fresh mint leaves provide a refreshing flavor that pairs well with the other ingredients.

• To keep your crostini fresh, store them in an airtight container at room temperature for up to 2 days. Ensure they are completely cooled before storing to avoid sogginess.
• For longer storage, freeze the baguette slices after baking but before adding toppings. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. They can be frozen for up to 1 month.
• When ready to use, reheat the frozen baguette slices in a 375°F (190°C) oven for about 5 minutes or until warmed through and crispy.
• Store the goat cheese in its original packaging or transfer it to an airtight container. Keep it in the refrigerator and use within 1 week.
• Keep the prosciutto wrapped tightly in plastic wrap or in its original packaging. Store it in the coldest part of your refrigerator and use within 3-5 days of opening.
• Peaches should be stored at room temperature until ripe. Once ripe, they can be refrigerated to extend their freshness for a few more days.
• Basil leaves can be stored in a glass of water at room temperature, covered loosely with a plastic bag. Alternatively, wrap them in a damp paper towel and place them in a plastic bag in the refrigerator. Use within a few days for the best flavor.
• Honey and balsamic glaze can be stored at room temperature in a cool, dark place. Ensure the containers are tightly sealed to maintain their quality.

• Preheat your oven to 350°F (175°C). Arrange the crostini on a baking sheet and cover loosely with aluminum foil to prevent the prosciutto from drying out. Heat for about 5-7 minutes until warmed through.

• For a quicker method, use a toaster oven set to 350°F (175°C). Place the crostini on a tray and heat for 3-5 minutes, keeping an eye on them to avoid over-crisping.

• If you prefer using a microwave, place the crostini on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 20-30 seconds. Note that this method may soften the baguette slightly.

• For a stovetop approach, heat a non-stick skillet over medium-low heat. Place the crostini in the skillet and cover with a lid. Heat for 2-3 minutes, flipping halfway through to ensure even warming.

• To retain the crispiness of the baguette, you can use an air fryer. Set it to 320°F (160°C) and heat the crostini for 3-4 minutes, checking frequently to avoid overcooking.

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

• Baking sheet: Used to arrange the baguette slices for baking.

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

• Knife: Used to slice the baguette and peaches.

• Cutting board: Provides a surface for slicing the baguette and peaches.

• Spreading knife: Used to spread the softened goat cheese onto the crostini.

• Measuring spoons: Used to measure out the olive oil, honey, and balsamic glaze.

• Small bowl: Used to hold the chopped fresh basil leaves.

• Serving platter: Used to arrange and serve the finished peach prosciutto crostini.

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

Use pre-made balsamic glaze: Purchase balsamic glaze instead of making it from scratch to cut down on preparation.

Softened goat cheese: Leave the goat cheese out at room temperature for easier spreading.

Organize ingredients: Arrange all ingredients on the counter before starting to streamline the assembly process.

Batch baking: Bake all baguette slices at once to avoid multiple rounds in the oven.