Fall, as I’ve mentioned before on the blog, is my favorite season. You can really tell that fall is coming early in the morning– the air is cool and crisp (whatever that means; all I know is that I can feel the difference) and I’ve started closing the windows at night so I don’t wake up freezing (and also because the eternal city is eternally noisy!).
The more obvious tell that
winter fall is coming is the change in produce available at my neighborhood fruit stand. But, even you in the States know this if you’ve gone to a farmers market recently, or have Facebook. I can’t tell you how many photos I’ve seen up there of people dressed in flannel picking apples. I’m not trying to be disparaging– I’m actually jealous. Late August and early September are usually when Forrest and I go peach and apple picking (and apple cider donut eating) every year– except this year, we’re both in areas where this isn’t gonna happen (plus, apple picking wouldn’t be nearly as fun without my partner in crime).
Anyway, even if I can’t pick the produce of the season, I can enjoy it. Here is a recipe that
uses one of our favorite summer-to-fall transitional fruits: peaches! It is creamy, sweet, salty, savory and effortlessly elegant. Perfect for the last outdoor picnics of the season, wine tasting, or cozy evenings in. If you were lucky enough to go peach picking and want some more inspiration, check out Forrest’s homemade peach liqueur (which is absolutely delicious in this bourbon peach cocktail).
The recipe card app is still being weird. So, we’re (still) keepin’ it old school!
1 baguette or ciabatta loaf
1 peach (or more, if making for a large crowd! 1 peach will make about 12 crostini)
Slice bread into about 1/2 inch slices.
Lightly brush both sides of the slices with olive oil. Toast lightly– you can do this by laying the slices on a cookie sheet and placing under the broiler in the oven, or by toasting in a skillet set over medium-high heat on the stove. Either way, make sure to watch constantly so that they do not burn!
In a skillet over medium-high heat, cook prosciutto slices until crispy.
Slice peach into about 1/4 inch slices.
To assemble, spread a thick layer of mascarpone cheese onto each slice of toasted bread. Sprinkle with black pepper. Add a piece of crispy prosciutto and top with a peach slice. Drizzle with honey.
If you cannot find mascarpone cheese (check the specialty or imported cheese section of your grocery store), you could also use cream cheese. This would also be delicious with goat, ricotta, or whipped feta cheese!
Bacon would be a great substitute for the prosciutto if that is what you have on hand.