loveandlemons
Peach & Pesto Crostini
Serve these crostini as a summer vegetarian appetizer. Sweet grilled peaches atop crisp bread & fresh mint pesto will have everyone going back for seconds.
👥 6 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●food processor
📝 Preparation Steps
1
Slice peaches into 6 segments per peach. In a small bowl, toss with drizzles of olive oil and balsamic and just a small pinch of salt.
peach (firm, yet ripe)1Balsamic, for drizzling
2
Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for ⏱️ 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
peach (firm, yet ripe)1
3
Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, and olive oil in a small food processor with pinches of red pepper flakes, salt, and pepper. Pulse to combine, adding more oil for a smoother pesto, or leaving it chunky – whichever consistency you prefer.
4
Assemble crostini: Top the toasted bread with the arugula, fresh mozzarella, if using, a dollop of pesto, and a peach slice.
Bread, sliced, drizzled with olive oil, and grilled or toastedFresh mozzarella, sliced (optional)peach (firm, yet ripe)1
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