Peaches are at their peak this time of year. They’re bright, big, sweet and juicy and they’re great on the grill. I’m using a Ruston peach here, because they’re local. Use whatever is available at your local farmer’s market.
Crostini means “little toast” in Italian. Grilled or toasted baguette topped with meat or cheese or in this case, fruit. They’re incredibly versatile and easy to make. Use your imagination!
Grilled Peaches with Rosemary Mascarpone
- 1 large baguette or 2 small baguettes
- 2 peaches, split and stone removed
- 3 Tble olive oil
- 8 oz mascarpone cheese
- 4 oz goat cheese
- 3 Tble honey
- 3 Tble rosemary, chopped and divided
- 1/3 cup walnuts, toasted
Heat grill. Slice baguette on an angle. Brush each slice with olive oil on both sides. Brush peaches with olive oil. Grill bread slices and peaches, cut side down over medium-high heat until bread is toasted and peaches are sizzling, depending on the heat of your grill. Flip bread and peaches once. When bread is browned and toasty on both sides and peaches are slightly softened remove from grill to a plate to cool.
While peaches and bread are cooling, make the mascarpone spread. Combine mascarpone, goat cheese, honey and 2 tablespoons of the rosemary in a small bowl. Mix well.
After bread and peaches have cooled, cut each peach into slices. Spread 1 tablespoon of the cheese mixture onto each bread piece. Top with a peach slice, toasted walnuts and a sprinkle of the reserved rosemary. Serve at room temperature.
- This recipe makes a lot. If you are making them for a party or large gathering make the whole recipe. If you are just making them for a small group, make half. That’s what I did.
- I served ours with a plethora of other items for a wonderful summertime dinner. We enjoyed a platter of stuffed peppadew, grape leaves, homemade tzatziki and flatbreads, Italian soppressata, herbed goat cheese and hot peppers stuffed with prosciutto and cheese served with an old vines Zinfandel.