Peach Tomato and Mozzarella Crostini

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Working in a busy restaurant is sort of like going on a diet.  It’s strange.

You top plates with special food… food that you’ve made partially out of nightly work routine, and partially out of deep care and love.  Food is hustled out to tables and enjoy amongst conversation, wine, and candle light… and then on to the next order, and the next order, and the next order, and the order after that.

Strangely… you rarely get to eat the food you make night after night.  You rarely get to eat anything at all during a frenzied service.  Ok, actually you sometimes get to eat… but it’s usually sometime after midnight standing in the walk-in cooler.

I worked in a restaurant that served the most beautiful fresh peach and summer tomato salad with a giant ball of mozzarella and a generous drizzle of balsamic vinegar.  These salads were bonkers popular and just flew out of the kitchen.  For some reason it never dawned on me to make this treat in my own kitchen… it always just existed in the restaurant kitchen during service hours.

Welp!   Not anymore…!

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This salad starts with some summer staples:  fresh peaches, tomatoes, and basil.  I treated myself to some fresh mozzarella balls, and a baguette… and I’m off!

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Bread is toasted in butter, peaches and tomatoes are sliced, and mozzarella is sliced too!

Coarse sea salt and fresh ground black pepper are essential.  Basil and balsamic vinegar are perfect compliments.

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All of the sliced bits are stacked atop buttery toasted bread.

Super simple and seriously impressive.

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Did you know that tomatoes can totally be friends with peaches?  They’re so lovely together.  Sweet, a hint of savory, and it all comes together with balsamic vinegar.  This dish is the epitome of summer.  It seems best enjoyed with your fingers… no fork, knife, or fancy restaurant necessary.

 Peach Tomato and Mozzarella Crostini

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You’ll need:

Baguette sliced and toasted in olive or butter

Fresh, ripe peaches, sliced thin

Fresh, summer tomatoes, sliced thin

Fresh mozzarella, removed from water and sliced

Fresh basil, sliced into thin ribbons

Coarse salt and freshly cracked pepper

Balsamic vinegar

Place toasted baguette slices on a serving tray.  Top with a slice of peach, a slice of tomato, a slice of mozzarella, and a second slice of peach.  Sprinkle generously with salt and pepper.  Top with basil ribbons and drizzle with balsamic vinegar.  Serve immediately.  

126 thoughts on “Peach Tomato and Mozzarella Crostini

  1. It is so weird working in restaurants in that way! You serve food all night but you had your dinner at 4pm and are working until 12. (I think that is why the after work beers seem to go to my head faster than any other beers)

  2. I can’t get enough of peaches right now. Using them in a salad sounds like a wonderful idea. Thanks! These crostini look perfect.

  3. I have the day off, and one lonely looking nectarine. I know what I’m having for lunch now. Except with the bread I made during yesterday’s domestic goddessry (it’s a word), and some raspberry vinegar cos I bought it from a fancy deli and never know what to put it in.

  4. I never thought to pair tomatoes and peaches, but as I was reading this post I was mentally calculating the ingredients currently in my kitchen. I’m so excited to add this to my “to try” list of recipes and–knowing you and your genius–then to my “always serve” list [I love lists]. Seriously, thank you.

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