Peach & Tomato Crostini Recipe

Baguette: A type of French bread that is long and narrow, perfect for making crostini.

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

Cherry tomatoes: These small, sweet tomatoes provide a burst of flavor and color.

Basil leaves: Fresh basil adds a fragrant and slightly peppery taste.

Olive oil: Extra virgin olive oil is used to brush the baguette slices and mix with the topping.

Garlic: Minced garlic adds a subtle depth of flavor to the topping.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and balances the sweetness of the peaches.

To enhance the flavor of your baguette slices, consider rubbing a cut clove of garlic directly onto the warm, toasted bread after it comes out of the oven. This will impart a subtle garlic essence that complements the peach and tomato mixture beautifully.

• 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.