Going east for Memorial Day brings a special joy of opening our houses for summer, having parties, and embracing the whole season. It’s a time when eating and listening to music outside become important, and we can’t help but feel nostalgic about the first things of the year: the first visit to a farm stand, the first delicious bite at Nick & Toni’s, and even the moments of traffic on the Sunrise Highway. To make this experience even better, we’ve made a tasty recipe for Grilled Peaches with Mascarpone and Basil Crostini, a dish that will taste even more amazing after a day spent under the sun and by the sea.
Grilled Peaches with Mascarpone and Basil Crostini
When appetites diminish in the hottest days of summer, this dish is an excellent first course before a cup of gazpacho or a light salad with herbs. Don’t use overripe peaches, or you won’t stand up to the grill’s heat.
Yield: 2 servings
Ingredients
2 peaches, peeled, seeded, and cut in half
1 teaspoon white balsamic vinegar
6 (1/2-inch thick) slices sourdough baguette
3 large basil leaves, sliced thin
6 tablespoons mascarpone
extra virgin olive oil for brushing the baguette and grill
Kosher salt and coarse ground pepper, to taste
Directions
Preheat grill to medium-high and brush with oil. Place peaches pit-side down on the grill and cook until warm, about 5 minutes. Remove from the grill and brush with vinegar—slice halves into quarters.
Brush both sides of the baguette with oil and season with salt and pepper—Grill bread for about one minute per side until slightly charred. Spread mascarpone on bread while it is still warm. Top with basil and serve with peaches.
If you liked our Grilled Peaches with Mascarpone and Basil Crostini recipe, try out:
Peaches and Cream with Lady Fingers
