In celebration of National Peach Month, Spuntino Wine Bar & Italian Tapas in Clifton, NJ, is celebrating peak of peach season, shining the spotlight on juicy Jersey peaches, and emphasizing the restaurant’s philosophy of using fresh, locally sourced, seasonal ingredients.
In the restaurant, they’re serving with grilled peach mascarpone bruschetta, peach crostata, and peach sangria. And they’ve shared the recipe for their peach bruschetta here, so you can make it at home!
The bruschetta includes fresh local peaches, grilled and placed on top of a warm crostini with mascarpone cheese, honey and fresh basil.
The crostata is made with fresh peaches tossed with brown sugar, spices and brandy and baked in a puff pastry crust. It’s served with house made salted caramel and vanilla gelato.
And the sangria is a refreshing mixture of white peach, peach schnapps and pinot grigio served over ice with fresh peaches.
Grilled Peach Mascarpone Bruschetta
Makes 12 bruschetta
- 1 loaf of rustic bread, cut into 12 slices, each about ¾-inch thick
- ¾ cup mascarpone
- 3 peaches, thinly-sliced and grilled
- 3 teaspoon Maldon sea salt
- ¼ cup honey
- ¼ cup of chiffonaded basil
- ¼ cup sliced almonds, toasted
Preparation and Cooking Instructions:
- Place the bread slices on a hot grill for 1 to 2 minutes per side until toasted with some char but not burnt.
- Spread the mascarpone on each piece of bread.
- Place grilled peach slices on top of the mascarpone with Maldon sea salt.
- Drizzle honey on top of peaches.
- Garnish with the basil and almonds.
Chef de Cuisine Michel Desjardin’s notes on the bruschetta: “Grilling the peaches caramelizes the sugars in the fruit, deepening the sweetness, while mascarpone cheese provides a creamy base balanced with a bit of crunch from the almonds on top. Basil and honey lend a complementary note to the sweetness of the peach, rounding out the dish.”
Spuntino Wine Bar & Italian Tapas
70 Kingsland Road