Peach, Basil and Brie Crostini

Sep 4th

During a rare but wonderful naptime Pinterest session last week, I saw a recipe that combined peaches, basil and brie. I didn’t pursue it further but I found the combination so interesting that the idea stuck with me. And then I couldn’t get it out of my head…

After a tot-lot trip with some friends in the afternoon, I happened to be passing a Trader Joe’s. I waltzed in, bought myself a baguette and some brie and drove home at a rather high speed. Ten minutes later (seriously, this comes together crazy quick) I was nom-noming away, alone (dang football practice), looking around like, “isn’t this so good? Don’t you love it??” to my invisible friends. I even shared some with Tess and her ignorant distaste for the ingenious concoction angered me so that ate her piece too.

A perfect late summer treat. It has enough panache that your friends will think you’re a fabulous and carefree cook, but in reality these are all ingredients most people enjoy and their collaboration is nothing to fear – not to mention crostini is pretty hard to mess up. Another option, make as dinner for two with a peppery arugula salad.

Peach, Basil and Brie Crostini

Serves 4 

1/2-1/3 standard baguette, sliced into 1/2 in. rounds

olive oil

2 ripe peaches, thinly sliced

6-8 oz. brie, rind removed and thinly sliced

1/4 c. chopped fresh basil

honey, for drizzling

1. Put oven on broil. Place a cooling rack inside a baking sheet lined with foil. Place bread on rack and spray or drizzle with olive oil.

2. Broil bread until golden brown, 3-5 minutes. Flip and broil the second side. Broil should be a setting on your oven. It means that all 500 degrees worth of heat is coming just from the top of your oven. An oven rack should be set to the very top and the oven door remains ajar. 

3. Top bread with peaches and cover with brie slices. Broil again until cheese is melted and bubbling/browning slightly.

4. Sprinkle with basil and drizzle with honey. Serve.

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