26 July 2012

Now Entering My Crostini Phase

For dinner the last two nights in a row, I have been trying to creatively work through things I know I need to eat that have

In an effort to waste less food, I've been trying to work my way through things that been in the fridge or fruit bowl just long enough to enter the stage I refer to as "questionable" or "eat now!" Answering the question of what to do with leftovers and things that appear to be "ripe" - can be tricky, but is often solved by creating soups, hashes, frittatas, etc. But I don't want soup, hash, or frittata. What I want is something that tastes fresh, is cool, crunchy, and has a a distinct and robust flavor profile. And then Joy the Baker posted her peach tomato and mozzarella crostini recipe, and my prayers were answered!

I happened to have ALL of the ingredients needed to make this dish, and on a whim, I improvised and made my own balsamic reduction to drizzle on top of the finished product. With fresh peaches, basil, and tomato - a giant ball of mozzarella on the brink of going bad, and some slices of bread, I had a fresh and tasty meal in minutes. And I am obsessed.

Joy the Baker's peach, basil, mozzarella crostini!!
peach, mozzarella, basil, tomato, crostini

These crostini are the vehicle to get the balsamic reduction in my mouth.
tomato, basil, mozzarella crostini


  1. being practical with my menu planning as a single gal is TOUGH! i dont want to eat the same thing for a week, but i dont want anything to go to waste. these crostinis look amaaaaazing!


    cant wait to see you in 2 weeks! i will get my copy of Ulysses ASAP!