Fresh, grilled peaches top a crostini with creamy, mozzarella, a balsamic glaze and fresh herbs. Grilled Peach and Cheese Crostini are perfect healthy, summer appetizer.
Pin Peach Cheese Crostini here.
Finally it’s here! I’ve been waiting, not so patiently, and finally I can enjoy Georgia peaches. We definitely eat more peaches since we moved to Georgia a few years ago. Who could resist this deliciously, sweet and fresh, summer fruit. I’ve been using them in a lot of savory preparations lately. (Yup, you’ll be seeing some more peach recipes shortly – think BBQ sauce) This recipe for Peach and Cheese Crostini is simple, easy peasy. A few fresh ingredients and you have a fantastic appetizer for any occasion.
You know, I’ve never picked a peach from a tree. Can you even do that? I’ve picked strawberries, blueberries, apples and figs but never peaches. I have to find out if that is a possibility. I love taking my little one to pick fresh fruit and vegetables. My husband, nope, not me, is growing some vegetables this year. I try to stay far away from them. As much as I love to cook, I am a horrific gardener. No, this is not an over-statement, I am horrendous and can rarely keep a plant alive. This year our tomato plants are looking really promising. We are already getting jalapeno and even the eggplant has little teeny eggplants growing! Wow, that is huge for us. It is so important for kids to see where their food comes from. It doesn’t just come from the grocery store.
BB, before blogging, we use to have quite a few dinner parties and BBQ’s. Since starting Food Done Light, I don’t have much time. These Grilled Peach and Cheese Crostini are screaming to be shared at a party. Who is not going to love fresh bread topped with fresh, creamy mozzarella and sweet, smoky, grilled peaches, a little splash of balsamic syrup and a sprinkle of fresh herbs? No one! You can make the cheese crostini all ahead of time and just assemble before serving.
If there is something on a piece of bread, my husband is all over it. I have to admit, bread is one of my favorite things. We recently went on a cruise (more about that later) and I ate a freshly baked roll multiple times a day. It was my guilty pleasure. Usually I won’t spare the calories for a roll but I splurged and enjoyed every single bite of those delectable rolls. Splurge on rolls? I know a little crazy but it was better than dessert. Yes, really!
So I mentioned that we had been on a cruise. Thanks to my Mom, you probably didn’t even know I was gone. She kept up on the comments for me and made sure everything ran smoothly. I’ll be sharing some of my favorite dishes from the cruise, slimmed down, of course. We had the most amazing fish sandwich, holy cow good. Creamy celeriac soup is going to warm our tummies in the fall. A lemon yogurt cake was moist and divine. Getting back to reality has been hard but I’m finally back in the swing of things. We’ve got lots of upcoming healthy goodies coming up including an awesome giveaway. Stay tuned and thanks for following Food Done Light.
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Happy Healthy Eating,
Grilled Peach and Mozzarella Crostini
- 1 baguette about 1 lb.
- 3 peaches peeled and sliced
- 1 tbsp. olive oil
- 1/2 tsp. kosher salt
- 1/8 tsp. fresh ground black pepper
- 4 oz. fresh mozzarella thinly sliced
- 1 tbsp. balsamic glaze*
- 2 tbsp. finely chopped green onion
- 2 tbsp. finely chopped basil
- 2 tbsp. finely chopped mint
Preheat oven to 425.
Cut baguette diagonally into 1/4 inch think slices. Place on a baking sheet.
Bake for about 5 minutes. Set aside.
Heat grill to medium high heat. Oil or spray grates well.
Toss peach slices with oil, salt and pepper.
Grill for 1 minute per side.
Top each slice of bread with a thin slice of mozzarella
Top with peaches.
Drizzle with balsamic glaze and sprinkle fresh herbs on top.
*You can buy a balsamic glaze or make your own. To make your own, place balsamic vinegar into a small saucepan and bring to a simmer. Let simmer until vinegar is reduced and is a thick syrupy consistency.
But wait, there’s more. Check out these deliciously, healthy peach recipes: