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3-4 serv.

10 min.

Easy

Griddled Peach Crostini with Balsamic Glaze

Recipe by CJ Frazier

Ingredients:

  • 1 Peach
  • Baguette loaf
  • Baby Arugula
  • Prosciutto
  • Basaltic glaze
  • Goats cheese
  • Kosher Salt
  • Coarse Black Pepper
  • Olive oil
  • Unsalted Butter
  • Blackstone Sweet Maple Seasoning

Directions:

  1. Pre heat one zone of your Blackstone to Medium High.
  2. While your griddle is heating up, slice one peach into small wedges. When done add a small amount of olive oil to the griddle top as well as a 1 tbsp of unsalted butter. Place your peach wedges in the oil and butter and toss around to coat evenly. Once coated, season with a light amount of Koser salt and coarse black pepper. Not much, just a small amount goes a long way for this dish. Toss again and lay your peach wedges on on the side to caramelize.
  3. While your peaches are cooking slice up your baguette loaf into 1/2” - 3/4” slices on the bias. You should need about 4-5 slices. At this point your peaches will be ready to flip. Each side should only need about 90 seconds to get a light brown caramelization. Be sure not to cook to long to get mushy. You want your peach to still have a bite to it.
  4. Place your bread on the griddle next to your peaches to toast on one side only. This shouldn’t take more than two minutes. When the bread is a golden brown on one side remove them from the griddle as well as your peaches.
  5. To plate place the bread on a serving platter with the toasted side up. Add a small amount of baby arugula, a slice of prosciutto, one or two peach wedges, a few crumbles of goat cheese, drizzle with some balsamic glaze and lightly dust with your Blackstone Sweet Maple Seasoning and enjoy!

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