Peach Tomato and Mozzarella Crostini

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Peach Tomato and Mozzarella Crostini


Go  to COOKING “Home & Family” for today’s recipe

Tomatoes are in season and this is a colorful, light appetizer, inspired by Joy the Baker, with a hint of sweetness that works for lunch or dinner.


  • You can use a cherry balsamic glaze instead of peach or balsamic vinegar.
  • You can buy the balsamic glaze at specialty shops.


  • Baguette sliced and toasted in olive oil or butter
  • 6 Fresh free stone ripe peaches, sliced thin
  • 2 Fresh, summer tomatoes, sliced thin
  • 1 pkg. fresh buffalo mozzarella, removed from water and sliced
  • 10-12 Basil leaves, sliced into thin ribbons
  • 2-3 Stems of thyme
  • Salt and freshly cracked pepper to taste
  • Drizzle of peach balsamic glaze
  • 1 Tbsp. olive oil


  1. Place toasted baguette slices on a serving tray.
  2. Slice peaches.
  3. Top with a slice of peach, a slice of tomato, a slice of buffalo mozzarella and a second slice of peach.
  4. Sprinkle with salt and pepper to taste.
  5. Top with basil ribbons and thyme and drizzle with peach balsamic glaze and olive oil.
  6. Serve immediately.

For more recipes from Joy the Baker, go to

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