Crostini with peach and mozzarella

Crostini with peach and mozzarella

Total: 25 min. | Active: 25 min.
vegetarian
Nutritional value / person: 309 kcal
, Fat: 17 g
, Carbohydrate: 27 g
, Protein: 12 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crostini

2 tbsp lemon juice
2 tbsp olive oil
3 tbsp oregano, finely chopped
¼ tsp salt
8 slices bread (e.g. Pagnol rustique)
oil for frying

Topping

125 g Mozzarellas di bufala (buffalo mozzarella), cut into slices
2 peaches, cut into wedges
2 tbsp pine nuts, roasted
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How it's done

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Crostini

Combine the lemon juice, oil, oregano and salt, brush both sides of the sliced bread with ⅔ of the marinade, set aside the remainder. Heat the oil in a frying pan. Toast the slices of bread for approx. 2 mins. on each side.

Topping

Spread the mozzarella on top of the slices of bread, top with the peach and pine nuts, drizzle with the reserved marinade.

Good to know
Serve with: Fry the cured ham for approx. 4 mins. until crispy, break up and spread on top of the crostinis.

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