Peach & Mascarpone Crostini

Peach & Mascarpone Crostini | Skinned Peaches | Print

Peach & Mascarpone Crostini

Crostini are little toasts. This peach, mascarpone, and mint crostini recipe is fresh, sweet, and savory.  Ohhh – and also completely addicting. My favorite mascarpone is from Vermont Creamery.  Some Mascarpone’s aren’t that sweet and taste more like cream cheese.  Mix honey into them if that’s the case.

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


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


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 sea salt and pepper both sides.  Bake on an aluminum 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.  Remove the mint leaves from the stem.

Spread a dollap of  mascarpone on the crostini, add a peach slice or two, and top with a mint leaf.  Happy Eating!  Beckie


Things In My Kitchen:

  • 9″ Bread Knife – Victorinox is a solid company and I like the curved handle for slicing bread.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Peach, Crostini, Mint, Mascarpone, Summer, Fruit, Peaches

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Peach & Mascarpone Crostini

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