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Mixed leaf salad with peaches and Brie crostini recipe

Mixed leaf salad with peaches and Brie crostini recipe

  • Recipes
  • Dish type
  • Salad
  • Green salad

A delicious way to enjoy the delights of summer, with rust-red salad leaves, redcurrants and peaches all bursting with vitamin C. The addition of crostini with creamy Brie makes this a satisfying salad to serve as a light lunch.

1 person made this

IngredientsServes: 4

  • 1 small white bread baton
  • 150g ripe Brie, thinly sliced
  • 1 large radicchio, separated into leaves
  • 50g rocket
  • 50g watercress
  • 8 radishes, sliced
  • 3 large ripe peaches, stoned and cut into thick slices
  • 125g redcurrants
  • 2 tbsp olive oil
  • 2 tsp balsamic vinegar
  • 25g hazelnuts, toasted and roughly chopped

MethodPrep:15min ›Cook:6min ›Ready in:21min

  1. Preheat the grill. Trim the ends from the bread and cut into 12 even slices. Lightly toast on both sides under the grill. Top each toast with a thin slice of the Brie and replace under the grill until the cheese has melted and is just bubbling. Set aside.
  2. Combine the salad leaves in a large salad bowl. Add the radishes, peaches and about 100g of the redcurrants.
  3. Put the remaining redcurrants in a small bowl, add the oil and using a fork, lightly crush the redcurrants. Stir in the vinegar and season to taste.
  4. Pour the dressing over the salad and toss together well to mix. Scatter over the toasted hazelnuts and arrange the Brie crostini on top. Serve immediately.


*In place of the Brie you could use the same weight of a creamy blue cheese, like Dolcelatte, for the crostini. *If any of these salad leaves are not available, replace them with other salad leaves, such as frisée, lollo rosso or lamb's lettuce. *Blueberries also make a great addition to salads. Use in place of the redcurrants.

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Fresh Peach Salad Recipe with Basil

Organic or not, those were the best peaches I’ve ever purchased. There’s a reason why the South is famous for them. I often look for my new found friend, when I’m driving down a country road this time of year. I hope he’s still around.

In the summer, when the produce is so fresh, I find it hard not to want to eat everything raw and unadulterated.

Most days I stick with dishes like Fresh Peach Salad with Basil. An easy to make side dish that is healthy and refreshing.

Fresh Peach and Basil Salad is a wonderfully simple addition to any summertime meal!

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If you&rsquore searching for an appetizer that will wow your friends and family, this Brie, Fig, and Prosciutto Crostini is it. The sweet fig and salty prosciutto against the smooth brie are a heady combination.

As I&rsquove shared, a crostini is a tiny, open-faced sandwich that&rsquos layered with ingredients such as meats, cheese, fruit, veggies, and spreads. If you ever need a beautiful, flavor-packed, all-occasion appetizer, look no further than a crostini.

Summer Crostini 3 Ways

Having a party has never been easier! Summer Crostini 3 Ways is the ultimate appetizer to bring to the get together. From fruity to savory, you get all the summery flavors in every bite of these three different crostini.

Disclosure: This post is sponsored by KitchenAid®. As always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!

So I know I talked a LOT about how excited I am that summer is here but….. I am dying in my office. Being upstairs, in a home where apparently the A/C doesn’t actually circulate to the top level, it’s been a rough start to the summer. I love to sit out in the heat, soak up some sun (read: hide in the shade watching others tan on my behalf), but when I am trying to focus on work, being this hot is tough.

The only way I know how to cope with this kind of heat is to create all the summery snacks I can, without turning on the oven.

Please note that some of the links below are affiliate links. If you make a purchase through one of these links, I will receive a small commission. Thank you for supporting Cake ‘n Knife!

Say helllooooooo to my little friend! The KitchenAid® Compact Oven has become my new best friend already this month. Instead of turning on my oven and adding extra heat to the house, I am churning out appetizer after meal after appetizer in this little oven.

First off, it’s the perfect size to sneak right under my cupboards on the countertop. Second, it heats up SO quick and doesn’t emanate heat like my big oven always does. Third, I can rely on it making the most perfect toasted bread slices EVER. Seriously, if you’ve ever had a small oven like this, you know that you have to toast the bread on one side and flip it to get the other side brown. Not so in this oven! There are heating elements on the top AND bottom, so you get the golden crispiness on both sides when the bread hits the cute little oven racks.

With all the features this KitchenAid® oven boasts, it’s hard to only make one type of crostini. So I made three! I mean, with all the amazing ingredients the summer gives us, I had to maximize the deliciousness. First up is the Strawberry Brie Basil Crostini with a drizzle of honey and sprinkle of chopped walnuts. It’s fruity and savory, with a fresh hit of herbs!

Second up is the Grilled Steak & Corn Crostini with cojita cheese, cilantro and chopped avocado. What’s summer without grilling, am I right?

Finally we’ve got the Roasted Blueberry Thyme Crostini with a homemade roasted blueberry thyme jam, mascarpone, and even more roasted berries on top.

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This post may contain affiliate links. Please read my disclosure policy.

I eat a lot of salads during the summer. So many salads, that when fall rolls around, I feel like I can scale back — take a little salad vacation if you will. Those leafy greens can wait, I’ve got pot roast and stews to consume.

But these salads are an exception.

They’ve got jewel-toned root vegetables, warm spices, and tart apples. They’re vibrant, healthy, and best of all, they’re surprisingly comforting. They’re the perfect way to make the most of autumn’s bounty, while getting a good dose of veggies. If I didn’t eat any of these salads this season, I’d totally OD on pasta, and that wouldn’t be pretty for my waistline.

So I present to you 15 of my favorite autumn salads. From an autumnal take on the traditional cobb salad, to a crispy kale salad with brie grilled cheese croutons (yes, say it with me in your best Homer Simpson voice, brie grilled cheese croutons), these salads are sure to inspire you during these cooler months.

Recipe Summary

  • 1 baguette (8 to 10 ounces), sliced 1/4 inch thick (about 60 slices)
  • 3/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • White-Bean and Caper Crostini
  • Tomato-Basil Crostini
  • Artichoke-Dill Crostini
  • Salami-Ricotta Crostini
  • Pesto-Bocconcini Crostini
  • Goat Cheese and Sun-Dried Tomatoes Crostini
  • Goat Cheese and Sun-Dried Tomatoes Crostini

Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets brush both sides with oil, and season with salt and pepper.

Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

  • ½ cup low-fat vanilla yogurt
  • 1 (16 ounce) can sliced peaches in juice, drained and juice reserved
  • ½ teaspoon curry powder, or to taste
  • 2 cups 1/2-inch pieces cooked ham
  • 1 cup halved seedless grapes
  • 8 lettuce leaves
  • 2 tablespoons sliced almonds

Mix yogurt, 1 tablespoon reserved peach juice, and curry powder together in a bowl.

Combine peaches, ham, and grapes in a separate bowl add yogurt mixture and toss gently.

Line a serving platter with lettuce leaves. Scoop peach mixture into each leaf sprinkle with almonds.


When it’s fresh berry season I love to use them in recipes of all types but keeping the process simple allows you to shine the spotlight on the berry and enjoy the fruit in its purest form.

Strawberries are abundant in the Carolinas during the month of May – the locally grown berries are available at every farmer’s market and up and down country roadsides. There are strawberry festivals in many small towns and everyone seems to be celebrating the season of that beautiful, sweet fruit. It is the first sign that summer is on its way and it’s time to lighten up our meals with beautiful farm fresh produce.

There is nothing better than a simple strawberry compote or preserve that highlights the natural sweetness and keeps the berry juicy and flavorful. I am a crostini gal. A simple toast topped with good cheese and something homegrown paired with a glass of crisp wine is my go-to dinner.

This recipe calls for 2 pounds of fresh berries but I doubled the recipe and filled several jars with the beautiful, red goodness. My strawberry jars will be given as gifts, however, it’s always a good idea to store one away in the freezer for another day when you have sweet strawberry cravings!

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Brie with sweet dried cranberries, fig jam, and nuts are a classic Christmas and holiday flavor combination with a smattering of fresh thyme leaves to liven things up.

Serve with fruit and nuts or seeded crackers, kettle chips, bagel thins or crackers.

Salty and sweet, this cranberry, pecan, fig jam and thyme flavor combo is a hands-down winner every single time.

  • Dried cranberries, dried cherries, or give currants a try
  • Candied pecans, toasted pecans, or toasted walnuts add the crunch
  • Lush fig jam, or use a spiced pepper jelly as a classic too
  • Fresh thyme leaves for the perfect herbal touch

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

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