Here's another recipe from my Lucky's Market collaboration brunch. I hope these super simple crostinis are a hit at your next brunch! Other recipes from this shoot include: heirloom tomato veggie tart, frozen watermelon rosemary lemonade, and peach crostinis.
I used normal balsamic vinegar here, but the glaze makes it a lot prettier and tastier, so give that a try! I did it the following weekend and it was perfect.
1 peach (sliced into 9-10 pieces)
8 oz fresh mozzarella (slice 1/4” pieces and slice those in half)
2-3 mint leaves each
ciabatta, 3 pieces
1. Brush ciabatta with olive oil and toast in oven.
2. Then top toasted bread with peaches and mozzarella alternating.
3. Drizzle with balsamic glaze and top with some mint. Enjoy!