Peach and Brie Crostini with Honey and Rosemary
Sweet summer peaches, creamy Brie, and salty bresaola come together on crisp toasted bread for an elegant seasonal appetizer.
Equipment
Ingredients
Main Ingredients
bread (sliced)
8 slice
Mild Camembert or Brie (room temperature)
200 g
peaches (ripe, sliced)
3 piece
honey (liquid)
3 tbsp
rosemary (fresh)
2 sprig
bresaola (sliced)
100 g
extra virgin olive oil
2 tbsp
Instructions
Prepare the bread
Slice the bread into thin pieces if not already sliced.
Toast the bread
Lightly toast the bread slices until golden and crisp.
Slice the peaches
Wash and slice the peaches into thin wedges.
Assemble the crostini
Layer bresaola slices on the toasted bread, followed by Brie cheese slices and peach wedges.
Finish with toppings
Drizzle with honey, sprinkle with fresh rosemary leaves, and finish with a light drizzle of extra virgin olive oil.
Original recipe
Storage
Assemble just before serving for best texture and flavor
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