Mascarpone prosciutto peach crostini recipe


  • Yield: 12


  • 1 large firm peach, cut into 12 thick slices
  • Olive oil spray
  • ½ cup balsamic vinegar
  • 12 crostini
  • 4 ounces mascarpone
  • Arugula
  • 6 slices prosciutto, halved
  • 1 baguette, diagonally sliced
  • Olive oil spray
How to Make It
  1. Spray peaches with olive oil. On a grill pan or outdoor grill at medium heat, place peach slices crosswise so they don’t fall through the grates. Grill for 2–3 minutes on each side until you see grill marks. Do not allow to get too soft. Remove from grill.
  2. In a small saucepan over medium-high heat, bring the vinegar to a boil. Reduce to a simmer and let cook until reduced by half. Remove from heat and let cool.
  3. Place crostini on a large serving platter. Spread each slice with mascarpone. Top each with arugula, a piece of prosciutto, and a peach slice. When ready to serve, drizzle with the balsamic reduction. Transfer any leftover reduction to a small jar and refrigerate.
  4. Crostini
  5. Preheat oven to 350 degrees F. Spray each slice with olive oil on both sides. Place on a sheet pan and bake for 15–20 minutes, until slightly golden. Cool on pan. Store in a ziplock bag if not using immediately.

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