This fresh and Summery Peach Prosciutto and Mascarpone Crostini will delight you and your family and friends. With juicy peaches, creamy mascarpone cheese (think slightly sweet and nutty), the herbal flavor of fresh basil along with salty prosciutto all topped with a Basil oil and White Balsamic vinegar to marry all the flavors. I like to top with a tiny bit of sea salt for serving. These delectable small bites are a perfect pairing with a chilled crisp Rosé, Pinot Grigio or Sangria. This is a really easy and impressive appetizer for any occasion as long you can find ripe peaches.
What is the difference between Crostini and Bruschetta?
So what is the difference between Crostini and Bruschetta? Both are Italian appetizers or small bites. Crostini or Crostino (singular) are small slices of a baguette style bread that are either toasted or grilled and topped with cheeses, meats, condiments and other toppings. They are served as an appetizer. Bruschetta are typically grilled bread slices (can be a regular sized loaf also) that are rubbed with garlic and topped with olive oil and salt. The most typical we know here in the states is bruschetta that is served with ripe tomatoes and fresh basil. It is also typically served as an appetizer and is not exclusive to just tomatoes; beans, cured meats and cheese can also be used as toppings.
Ingredients for the Crostini
There a few tips for making crostini. Day old bread is best and it toasts or grills quite well. I like to brush it with olive oil before grilling or toasting. Next are peaches that are at the peak of ripeness. Second to that is good quality prosciutto. My local grocery store carries Dietz and Watson and it’s lean and not too salty. I like to use Mascarpone cheese which is the consistency of cream cheese. It’s slightly sweet and nutty and a perfect match for these Crostini. If you can’t find it, you can use fresh mozzarella, ricotta or brie that are all suitable cheeses. I like to finish these with Basil oil and White Balsamic Vinegar and a little bit of sea salt. Basil infused oil is not easy to find, I buy La Tourangelle brand that carries many specialty oils.
How to assemble Peach Prosciutto and Mascarpone Crostini
If you would like to make this recipe in the Winter, Chutneys or Jams are great options. Think Mango Chutney, Peach or Fig Jam. Just spread it lightly as it’s much sweeter in a preserve form rather than fresh fruit.
You can use fresh nectarines, ripe cantaloupe or strawberries for this flavor combination with Basil oil, White Balsamic Vinegar and Mascarpone soft cheese.
You can use Brie, whipped Ricotta or any type of soft cheese. Fresh mozzarella slices work very well with this recipe.
Very good quality extra virgin or regular olive oil. There are specialty olives oils available that are perfect for a recipe like this. One of my favorite companies is Temecula Olive Oil Company. Also worth noting that their Balsamico Bianco Vinegar is perfect for this recipe.
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Peach Prosciutto Mascarpone Crostini
- 1 loaf baguette, thin loaf day old
- 1 tub mascarpone cheese
- 12 whole Basil leaves fresh, plus more for garnish
- 4 oz prosciutto thinly sliced
- 1 large peach ripe, halved and thinly sliced
- Basil infused oil
- White Balsamic Vinegar or regular Balsamic vinegar
- sea salt optional
- Cut 12 slices of bread from the loaf
- Brush lightly with olive oil and grill until toasted or toast in toaster or oven.
- Once bread is toasted, spread mascarpone onto each slice.
- Top with whole basil leaf
- Add a slice of proscuitto (if too wide, but in half)
- Add two thin slices of peach
- Add to serving platter.
- Once all the crostini are assembled on a platter. Add a very thin drizzle of Basil infused oli and then a very small drizzle of White Balsamic Vinegar. Top with a tiny bit of sea salt.
- Serve immediately.
All content and photographs ©Claudia’s Table and claudiastable.com