This peach crostini recipe with mascarpone and mint is fresh, sweet, and savory. Ohhh - peach and mascarpone crostini are also a completely addicting appetizer.

Summer is made for toasted bread (aka crostini) with a variety of seasonal toppings!

Peach and mascarpone crostini are perfect summer appetizers.

Peaches skinned, halved, and sliced. — *You don't have to take the skin off. It just refines it a little bit.*

What is Crostini?

Crostini is an Italian word for little toasts. They are perfect as appetizers and can be topped with cold or hot ingredients.

Bruschetta is similar except it's generally made with larger bread and has a hot topping.

Spreadable Mascarpone For Peach Crostini

Some Mascarpone's aren't that sweet and taste more like cream cheese. Mix honey into them if that's the case.

My favorite mascarpone is from Vermont Creamery.

If you can't find mascarpone, try:

Whip Cream / whipped cream
Strained Greek Yogurt
Ricotta Cheese
Cream Cheese
Crème Fraîche

Crostini (little toasts) topped with spreaded mascarpone, a peach slice, and a mint leaf. Several crostini's on a wood cutting board. Top view.

Things In My Kitchen:

9" Bread Knife - Victorinox is a solid company and I like the curved handle for slicing bread.

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Peach And Mascarpone Crostini

Crostini (little toasts) topped with spreaded mascarpone, a peach slice, and a mint leaf. Several crostini's ona wood cutting board.

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EatSimpleFood.com

This peach crostini recipe with mascarpone and mint is fresh, sweet, and savory. Ohhh - peach and mascarpone crostini are also a completely addicting appetizer.

Author: beckie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 (3 each)
Category: Appetizer
Method: Oven
Cuisine: International
Diet: Vegetarian

Ingredients

1 large baguette
12 ounces mascarpone
5 medium peaches
30 mint leaves
e.v. olive oil
salt
black pepper

Instructions

Preheat the oven to 350F.
Slice one large baguette on the diagonal (you should get ~30-35 pieces). Baste each side of every slice with a little e.v. olive oil. Lightly salt and pepper both sides.
Bake bread on a lined sheet at 350F ~ 8- 10 minutes uncovered. You want these guys to be crispy but not burnt. Some people say toast until golden, but they’ve gone too long if they start changing to a darker color. After all, you want the roof of your mouth to stay intact.
Peel (optional), pit, and slice the peaches. Reserve any juices from the peaches and pour it in your whiskey, spritzer, or water.
Spread a bit of mascarpone on the crostini, add a peach slice or two, and top with a mint leaf.