Peach, Tomato, and Mozzarella Crostini

I had just spent a weekend in pretty rural parts of America, eating probably the most processed foods known to mankind, so I wanted to start the week off on a healthy note. I think I found this recipe trolling on Pinterest, but don’t quite remember. The crostini embodies everything that is summer – -ripe fleshy tomatoes, fuzzy sweet peaches, creamy mozz, fragrant basil. My friend Tori and I made this dish along with Lime Quinoa Cilantro Chickpea Salad, Mango Arugula and Avocado Salad and some roasted chicken (sample recipes here and here)– a very colorful, summery and healthy meal!

Peach, Tomato, and Mozzarella Crostini (courtesy of Joy the Baker)
Yield: 3-4 servings, depending on appetite

Ingredients:

• 1 tomato
• 1 peach
• 1 ball of mozzarella (you’ll have leftovers)
• 1 mini baguette
• few basil leaves
• balsamic vinegar
• olive oil
• salt and pepper to taste, preferably coarse sea salt

Directions:

Slice the baguette and brush the slices with olive oil (I deviated from the original recipe, which suggested butter). Toast in oven at 350-400 degrees until desired “toastiness” level.

Slice up the tomato, peach, mozzarella, and chiffonade the basil. Then arrange on the toasts and sprinkle with salt, pepper, and balsamic vinegar. Enjoy!