Peach season is in full swing, and like clockwork, I’m suddenly dreaming of appetizers and desserts that involve the delectable fuzzy peach. Whether it’s a fresh spicy peach salsa or peach cobbler, I am in — no questions asked. Just this past weekend I was noshing on a peach and buratta pizza made with a crispy sourdough crust and balsamic and it was life changing.

I was recently at the market and scooped up all of the ingredients for a simple little aperitivo: a peach and proscuitto crostini. Inspired by what’s in season, this appetizer was so easy to make and can easily be made in batches to serve for guests. Using fresh and local ingredients is key, because the flavors will pop in your mouth. Between the sweetness of the honey and peach, the saltiness of the prosciutto, and finally the crunch of golden-toasty crostini, this is such a light and refreshing summertime treat that looks and tastes beautiful.

Peach and Prosciutto Crostini (serves 6-8)

1 loaf fresh Italian semolina bread
4-5 peaches (I like the Lori Anne variety)
1/3 lb prosciutto
a mild creamy Brie
basil leaves for garnish
fresh honey
olive oil
salt and pepper, to taste

For the crostini, slice your semolina loaf into small, thin pieces (straight on for smaller pieces, at a diagonal for larger pieces). Brush with olive oil on both sides, dust with a little salt and pepper, and bake at 400F for 6-8 minutes. You’ll get a golden brown toasted crostini.

Once your crostini are finished, you can start assembling your ingredients right on top. I prefer a smaller, handheld (less messy) crostini, but you can’t really go wrong with how you construct it. Less is more, and if you have fresh flavors (and freshly harvested basil), it will taste like fireworks in your mouth.

First, spread a little bit of brie on the base of your crostini. Then, add a sliver of peach (up to you how big). I actually diced some, and used little slices on others. From there, add a sliver of proscuitto. Then, top with 1-2 basil leaves. Add honey, salt, and pepper for garnish.

This pairs perfectly with a crisp Sauvignon Blanc, Pinot Grigio or even an Aperol Spritz. It’s heavenly! Let me know if you decide to try and make sure to bookmark this recipe for next time you’re doing some summertime hosting.