Grilled Peach, Hazelnut & Balsamic Crostini
Peach season has arrived in our neck of the woods and even though we don’t grow peaches at Tumbleweed Farm we are lucky enough to live in a valley full of wonderful peach orchards. Courtney-one of our lovely CSA members, dropped off some beautiful peaches from her orchard a few days ago and we could not wait to sink our teeth into some perfectly ripe fruit. There is nothing better than a juicy peach when it’s 95 degrees outside and farm chores are never ending. It’s the perfect farmers fuel!
This recipe is another great way to celebrate the season’s bounty. Grilled peaches are absolutely wonderful. They lightly caramelize when grilled which brings out even more of their lovely sweetness. We paired our grilled peaches with some creamy ricotta cheese, toasted hazelnuts, basil and a tangy balsamic reduction. These crostini are delicious and I hope you all give this simple recipe a try before peach season ends. Fire up the grill, crack open a couple of beers and enjoy an evening outside with good food, great friends and these crostini. Cheers from Tumbleweed Farm.
Grilled Peach, Hazelnut & Balsamic Crostini
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4-6
- 1 cup balsamic vinegar
- 1/4 cup hazelnuts
- 4 ripe peaches, pitted and sliced
- 1 loaf of good quality rustic style bread, sliced into 1/2 inch thick pieces
- 1/4 cup olive oil
- 4 ounces full fat ricotta cheese
- 1/4 cup basil, thinly sliced
- flakey sea salt for serving
Preparation
- Place the balsamic vinegar in a small saucepan over high heat. Bring to a boil, reduce heat to low and simmer until the mixture has reduce by half, about 10 minutes. Keep a close eye on the vinegar towards the end of cooking to make sure it doesn't burn. When the vinegar can coat a spoon it's thick enough. Set the balsamic reduction aside to slightly cool.
- In a small dry skillet, lightly toast the hazelnuts over medium-high heat. Remove from the heat and set aside to cool. When cool enough to handle roughly chop them.
- Heat the grill to medium-high. Brush the bread with olive oil and grill for about 2 minutes per side-or until grill marks appear. Set aside.
- Brush the remaining olive oil over the peach slices. Grill for about 2-3 minutes per side or until lightly charred and softened.
- Spread the ricotta onto each slice of bread and top with the grilled peaches, hazelnuts, basil and drizzle with the balsamic reduction. Season each slice with a few pinches of flakey sea salt and serve.
Notes
*You can purchase pre made balsamic reduction at the grocery store if you don't want to make your own. *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary depending on your ingredients and grill
This looks so good! I’ve been eating peaches and nectarines like crazy this summer, but not in this fancy way! I’ll definitely have to try this soon.
Love your site oh so much. i always feel so happy and at home whenever I stop by, and I always leave wishing I was a farmer 🙂
xx Lane