WEEKDAYS 1e|12c|p

Mario Batali's Preserved Peaches and Robiola

Mario Batali
Servings: 4 to 6
1 to 30 min

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  • Ingredients
  • step-by-step directions
Mario Batali's Preserved Peaches and Robiola
  • 3 Preserved Peaches (or high quality canned)
  • 1 cup Soft Cheese (such as Robiola or Ricotta)
  • 1 Baguette (sliced thinly on the bias)
  • 3 tablespoon Good Balsamic Vinegar
  • Extra Virgin Olive Oil for brushing and drizzle
  • Salt
  • Pepper
  • Heat griddle pan over medium high heat.
  • Brush the crostini with a little olive oil and season with salt and pepper to taste, place crostini on griddle until toasted and golden, about 3 to 4 minutes.
  • Top each toasted crostini with some robiola and a drizzle of olive oil.
  • Cut peaches in half and place a half on each crostini. Drizzle with balsamic vinegar, season with salt and pepper and serve.


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