Summer Crostini with Peach, Creme Fraiche & Arugula
What makes summer feel like summer? There are many factors for me, as I'm sure there are for you. But one is experiencing the ease and lightness of assembling no-cook meals that allow summer produce to shine at their very peak.
This is one such recipe. And not only is it no-cook, it's also a no-recipe recipe. Meaning it provides a roadmap that guarantees you'll arrive at a lovely destination when you bring a few great ingredients together. But there's flexibility with the exact ingredients and quantities you use.
These summer crostini start with slices of garlicky toasted sourdough bread (I use a dark rye) that are then topped with a generous slather of salted crème fraiche, juicy peaches (nectarines are also great), peppery greens such as arugula or baby mustard greens, and a drizzle of balsamic. In one bite you get magic: sweet, juicy, creamy, crunchy, salty, spicy and tart. Little effort + Big flavor = Pure joy.
Summer Crostini with Peach, Crème Fraiche and Arugula
A no-cook and no-recipe recipe
Note: When you come home from the market with ripe, juicy stone fruit, a loaf of sourdough, fresh greens, and something creamy, this is what you want to make. Use this no-recipe recipe as a guideline and make it your own. I like dark rye sourdough but any sourdough will do. I use peaches, but nectarine or sweet plums also work well. Crème fraiche is called for, but why not use ricotta or cream cheese (dairy or vegan version), labneh, or soft goat's cheese? The point is to make sure you're using great ingredients that you love, as they’ll each stand out and harmonize in such a simple dish.
Slices of sourdough bread
Fat clove of garlic
Crème fraiche
Salt
Ripe, juicy peaches, diced
Fresh peppery greens (I like a mix of arugula and baby mustard greens), roughly chopped
Balsamic
Toast slices of sourdough until lightly golden. Halve slices to make them more manageable to eat and place on a large serving plate.
Slice garlic clove in half and rub cut side of garlic over toasted slices.
Generously slather crème fraiche over garlic toast, then sprinkle with salt.
Top with diced peaches, chopped greens and a light drizzle of balsamic. Serve immediately. Enjoy! And be prepared to want to make these again tomorrow. ;-)
*Inspired by Samin Nosrat’s fun, funny, uplifting and useful conversations on her podcast, Home Cooking.
