Stone Fruit Crostini
This Stone Fruit Crostini is the perfect way to celebrate stone fruit season! It’s bursting with fresh flavors, and comes together in no time. It really makes a lovely summer appetizer!
This recipe was originally selected as a Cookbook Club recipe of the month last summer, and everyone loved it so much I wanted to share! It’s from the cookbook, The Peach Truck Cookbook which has over 100 recipes dedicated to using peaches. Such a fun book with really great recipes. I’ve made a bourbon peach BBQ sauce that freezes really well too, along with some tasty baked goods!
What’s in it?
I used a fresh baguette and sliced to about 1/2-inch thick. Drizzle with olive oil and bake for a few minutes until lightly toasted. The stone fruit mixture is a variety of fruits, whatever you have on hand. This time I used cherries, peaches, and nectarines. I have also made it without cherries, but I like it better with. Toss the fruit in apple cider vinegar, shallots, and fresh thyme.
What is stone fruit?
A stone fruit is any fruit with a pit, or “stone” in the center. The most common are peaches, nectarines, cherries, apricots, and plums. I’d love to try this recipe with apricots or plums next time. I think a nice variety is delicious, but if you only have one variety that would certainly work too.
I love the texture and flavor combination this Stone Fruit Crostini has. Slightly crunchy and salty baguette, cool and creamy burrata cheese, and tangy, sweet, and juicy stone fruits. The fresh thyme adds a really nice light flavor boost, and of course great color too!
Pairs deliciously with a white wine, perhaps while dining al fresco with friends. Couldn’t think of a more lovely scenario! Hope you love this Stone Fruit Crostini, let me know if you try it!
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Stone Fruit Crostini
The perfect way to celebrate stone fruit season! Light, fresh, and perfect for summer entertaining.
- 1 baguette
- 4 tbsp olive oil
- 2 cups chopped stone fruits (peaches, nectarines, cherries, plums, whatever you have)
- 1 tbsp shallot minced
- 2 tbsp apple cider vinegar
- 2 tsp chopped fresh thyme, plus more for garnish
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 8 oz burrata cheese, at room temperature
- Flaky sea salt
Preheat oven to 425°F.
Slice the baguette crosswise into 1/2-inch thick slices. Place baguette slices in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil. Bake for 10 minutes, or until lightly toasted, flipping slices after 5 minutes.
Combine the stone fruits, shallot, vinegar, remaining 2 tablespoons olive oil, thyme, kosher salt, and pepper in a medium bowl. Let stand for 10 minutes.
Smear the burrata on the baguette slices. Top with fruit mixture. Drizzle with additional olive oil and sprinkle with additional thyme leaves and flaky sea salt.
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