Sunday, July 11, 2010

Peach Mango Crostini

The other day, Dan the Man and I headed to the store for inspiration. We decided to purchase whatever produce looked good to us and would figure out something to make with it.

The result: a snack dinner involving fresh fruit and cheese. It was too hot to eat a heavy meal so I was pleased with the outcome: a cute topping (each ingredient was chopped into small cubes) and a bright taste that I really enjoyed as a summer snack.

You can refer back to my post on Brie, Pear, and Brown Sugar Crostini for a clarification on bruschetta vs. crostini if you'd like a refresher on your Italian vocabulary.

Any fresh bread will work for this. My favorite for crostini is baguette, but good French bread will do (that's what you see in the picture), as will the wider Italian bread in a pinch.

  • 1 peach, chopped into small pieces
  • 1 mango, chopped into small piece
  • 5-7 fresh mint leaves, chopped finely (fresh basil would also work)
  • 8 oz. ball of fresh mozzarella, chopped into small pieces
  • loaf of baguette, French, or Italian bread, sliced into desired size pieces

  1. Mix peach, mango, mint, and mozzarella in a bowl. Let sit for at least 5 minutes to allow flavors to meld.
  2. Spoon onto bread slices.
  3. Optional: Place crostini on cookie sheet and broil for 1-2 minutes, just enough for mozzarella to melt.

The peach flavor stood out more than the mango did; you could add another mango if you wanted it to be the dominant flavor. I would also recommend cutting each bread slice in half if you want the crostini to literally be bite-sized, which would make them a little neater to eat.

We ate this primarily as is (fresh), but also tried a few warmed and the mozzarella was delicious. The heat also made the peach flavor sweeter. I'd definitely recommend these warmed!

1 comment:

  1. This cristini recipe sound good using the mango, peaches and cheese.