I’m really not a fan of peaches.
Every year, a town not too far from us has a big peach festival.
For that, I’ll make an exception.
Because I don’t know what it is about their peaches, but they’re seriously amazing.
Or in blogger speak > ah-may-zing.
They slice them and put them on top of vanilla bean ice cream.
And serve warm peach pie.
And it is, truly, the best way to spend a summer’s day.
But outside of that event? I just don’t care for them.
I think it’s mostly a texture thing. And it’s certainly a “me” thing.
But for whatever reason, I spied a recipe for Peach Tomato and Mozzarella Crostini on Joy the Baker’s web site, and I was hooked.
Like enough that when planning tonight’s dinner, I bought the ingredients I’d need to make it.
I already had homegrown basil and tomatoes fresh from the local farmer’s market, so with half the ingredients on hand, it seemed rather kismet, no?
Something about the combination of these ingredients just works.
It’s one of those things that shouldn’t. But it does.
I had, um, several pieces. As did Mystic. And even Nick. Even though I also made “regular” caprese on toasted baguettes too, just in case they weren’t feeling adventurous.
But all the peach crostini I made?
Gone like the wind.
So what does that say?
If you like peaches, make this. And if you don’t, make it anyway.
Can’t think of a better use of summer’s bounty.
July 24, 2012 – Bonus Photo
She has been hanging on to a birthday gift card since February. This past weekend, she finally decided what she wanted to buy with it. She has always loved music, but her teacher last year really reinforced her love of music even more. And so, she decided a guitar was a must-have.
I don’t think I’ve ever seen a cuter guitar player.
And I don’t even care if I’m biased.Pin ItCrostini, Joy the Baker, peach recipe