Peach Prosciutto and Mascarpone Crostini

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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.

peach prosciutto mascarpone crostini close up

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.

ingredients for peach prosciutto mascarpone crostini — Crusty bread, ripe peaches, mascarpone, prosciutto, fresh basil, basil oil, white balsamic vinegar and sea salt

How to assemble Peach Prosciutto and Mascarpone Crostini

how to assemble peach prosciutto mascarpone crostini — on toasted or grilled bread

mascarpone on crostini — on toasted or grilled bread

What can I use in the winter when there are no fresh peaches?

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.

What other types of fruit can I use?

You can use fresh nectarines, ripe cantaloupe or strawberries for this flavor combination with Basil oil, White Balsamic Vinegar and Mascarpone soft cheese.

What kind of cheese can I use instead of Mascarpone?

You can use Brie, whipped Ricotta or any type of soft cheese. Fresh mozzarella slices work very well with this recipe.

I can’t find Basil oil, what else can I use?

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

Ana | Claudia’s Table

August 9, 2021

5 from 2 votes

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Prep Time 10

Cook Time 10

Assembling 10

Total Time 30

Course Appetizer

Cuisine American, Italian

Servings

Calories 322 kcal

Ingredients

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

Instructions

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.