peach, prosciutto + chevre crostini

June 22, 2011

Peaches again. I told you I’m smitten with them! This time it’s totally different though. These suckers are sharing taste bud space with prosciutto, goat’s cheese, crunchy baguette and sweet honey. Mouth explosions all round.

I’m reading an a-may-zing book at the moment: The Flavour Thesaurus by Niki Segnit. This book is a genius guide to pairing flavours {some that you’d never think of} and lists 99 key ingredients and all the common and not-so-common things it pairs well with. I am geeking out big time over it.

One awesome match made in flavour-pairing heaven is peach and prosciutto. This one’s not such a rare combo but it’s new to me in my kitchen and I was excited to create these little toasty bites of summer.

The goat’s cheese goes well with both prosciutto and peach. It’s tangy but creamy and rich complementing the sweet, floral flavour of the peach as well as the salty smokiness of the prosciutto. A drizzle of honey goes a long way here too.

So, crostini. It’s what’s happening in my backyard. How’s that for summer evening eating? Throw in a beer for good measure and maybe even a celebratory shot of vodka (yup, seriously) in honour of just-booked tickets to England and this summer is shaping up pretty well.

For another crostini idea try smashed peas and mint. Summer perfection.

And if you’d like more inspiration for the upcoming season, check out some of my other favourite summer recipes.

Peach, Prosciutto + Chevre Crostini

Ingredients

  • 1/2 a baguette, sliced into thin rounds (no fatter than 1/2 inch)
  • olive oil
  • 1 tablespoon (give or take) chevre {goat’s cheese}
  • black pepper
  • 2 thin slices of prosciutto
  • honey
  • 1 ripe peach

Directions

  1. Preheat oven to 350F. Brush baguette slices with olive oil and place in the oven for several minutes until crisp.
  2. Halve, pit, and thinly slice the peach.
  3. Spoon about 1 teaspoon chevre onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over chevre on each crostini. Drizzle each with just a touch of honey and top with peach slices. Serves two to four.
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{ 3 comments… read them below or add one }

elizabeth June 22, 2011 at 8:09 am

That looks SO GOOD. I like all of those things, and I bet peach & prosciutto would be better than melon & prosciutto.

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Marisa June 22, 2011 at 12:01 pm

This looks amazing! Last night I made a fig, prosciutto and arugula pizza and I just love the combo of the salty prosciutto with the sweetness of the fig – now I really want to try combining it with peach. Thanks for the tip and thanks for the book recommendation – I’m going to check it out from the library!

You seriously make the yummiest looking food!

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MommyLisa June 22, 2011 at 12:55 pm

If I bring my Bakon Vodka will you make me some? ;)

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