Summer Peach and Heirloom Tomato Caprese Bruschetta on Crostini

Course: Appetizer
Prep Time: 15 minutes
Cook Time: 7 minutes
Servings: 24 crostini
Author: Caroline Lindsey
Adding ripe, juicy summer peaches to a classic heirloom tomato caprese bruschetta is a delicious twist on these crostini appetizers! In this easy recipe, peach and tomato slices are topped with buffalo mozzarella, basil, and balsamic reduction - perfect snack bites for parties!
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For the crostini

  • 1 baguette or long Italian or French loaf
  • 1/4 cup olive oil
  • kosher salt

For assembling

  • 1 large ripe heirloom tomato or 2 medium
  • 1 ripe peach
  • 24 mini fresh buffalo mozzarella balls
  • Several sprigs fresh basil
  • 2 tbsp thick balsamic vinegar or balsamic reduction


  • Preheat oven to 375 degrees Fahrenheit. Slice bread into 1/3-1/2-inch slices and arrange on a sheet pan. Brush slices with olive oil and sprinkle with kosher salt. Bake for 7-10 minutes, or until crispy on top. Set aside crostini. Note: Crostini may not brown, and that's okay! Don't keep baking it until it's brown, or it will end up far too crunchy. Alternately, you can put it under the broiler for a 2-4 minutes instead of baking at 375 to get more browning on top, if that's important to you! 
  • Bring a medium saucepan of water to a boil. Cut a small x into the end of the peach opposite the stem end. Boil for 10-30 seconds, then plunge into a bowl of ice water. This will stop the cooking and loosen the skin. Peel the skin off the peach.
  • Cut the peach and tomato into thin wedges (about 1/3 inch) and halve the mozzarella balls. Arrange one peach and one tomato slice on each piece of crostini in a yin-yang pattern. Then top each with two mozzarella halves.
  • Stack the fresh basil leaves, tightly roll up, and thinly slice for a chiffonade cut. Sprinkle basil on top of the crostini; then drizzle each with just a little balsamic reduction.
  • Enjoy as a fresh summer appetizer!