Tomato, Mozzarella, and Peach Crostini


12 pieces of sliced baguette, your choice of bread

¼- ½ cup Flying Olive Basil Extra Virgin Olive Oil

1-2 ripe peaches, sliced very thin into 12 pieces

¼ cup Flying Olive Peach Balsamic Vinegar, divided

1 large ripe tomato sliced into 6 pieces

1 ball of fresh mozzarella, removed from water, drained, and sliced into 12 thin pieces

3-4 sprigs of fresh basil, sliced into thin ribbons

Sea salt

Freshly cracked black pepper


Turn the broiler on to 500 F.

Line a cookie sheet with aluminum foil and spread out the bread in one layer.  Brush each side with Flying Olive Basil Extra Virgin Olive Oil and toast for about 2-3 minutes on each side until slightly brown along the edges and crisp. (This step can be done ahead of time)

When ready to assemble the crostini, slice the peaches.  Place in a bowl and drizzle with about 2 Tbsp of the Flying Olive Peach Balsamic.  Sprinkle with salt and pepper.

Slice the tomato, and then cut across the slice so that each piece is in the shape of a half moon. Line up the slice with the curve of the bread (if there is one).  Thinly slice the mozzarella cheese and place it on top of the tomato.   Place 1 slice of peach on top of the tomato.  And lastly, slice the fresh basil and sprinkle it on top of the peach slices.

Top each crostini with more salt and pepper and about 1-2 tsp of Flying Olive Peach Balsamic Vinegar. Serve and don't worry about using knives and forks.  Fingers work much better.

Submitted by Barb L.