1 large firm peach, cut into 12 thick slices

12 crostini

4 ounces mascarpone

Arugula

6 slices prosciutto, halved

1/4 cup balsamic glaze

1. To make the crostini: Preheat oven to 350 F. Spray each baguette slice with olive oil on both sides. Place on a sheet pan and bake for 15 to 20 minutes, until slightly golden. Cool on pan. Store in a zip-close bag if not using immediately.

2. Spray peaches with olive oil. On a grill pan or outdoor grill at medium heat, place peach slices crosswise so they don't fall through the grates. Grill for 2 to 3 minutes on each side until you see grill marks. Do not allow to become too soft. Remove from grill.

3. Place crostini on a large serving platter. Spread mascarpone on each slice, and top with arugula leaves, a piece of prosciutto and a peach slice. When ready to serve, drizzle with the balsamic reduction.

Recipe note: This versatile recipe leaves plenty of room to play with ingredients. For example, you can omit the prosciutto and balsamic reduction and even replace the mascarpone with ricotta cheese, as shown in the photo.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)