Peach Crostini Appetizers

There’s something about a platter of golden, toasty crostini piled high with juicy peaches that instantly feels like a celebration.

Picture crisp baguette slices, still warm from the oven, topped with sweet, sun-kissed peaches, a creamy layer of cheese, and a glisten of honey or balsamic—each bite a perfect balance of crunch, softness, and fragrance.

These peach crostini appetizers are light, fresh, and elegant, yet they come together in under 20 minutes.

They’re ideal for beginners, busy hosts, and anyone who loves impressive, low-stress entertaining.

I still remember a summer evening when friends dropped by unannounced; I’d peaches, bread, and some cheese, and these crostini turned a potential scramble into a relaxed, laughing-at-the-table kind of night.

Serve them for brunches, casual gatherings, or as a last-minute starter when you need something beautiful, fast.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, sweet-savory flavor in every crunchy, juicy bite
• Impressive appetizer that looks elegant but assembles in minutes
• Showcases fresh summer peaches without any complicated cooking steps
• Offers balanced textures: crisp bread, creamy cheese, crunchy pistachios
• Easy to customize with different nuts, herbs, or cheese swaps

Ingredients

• 1 small baguette — sliced into 12 thin rounds (choose a crusty, fresh loaf)
• 2 tablespoons olive oil — for brushing the bread (use good-quality extra-virgin)
• 4 ounces goat cheese — softened to room temp (aim for a creamy, tangy style)
• 1 tablespoon honey — to sweeten the goat cheese (use a mild floral variety)
• 2 ripe peaches — thinly sliced (ripe but still slightly firm)
• 6 fresh basil leaves — thinly sliced (stack and chiffonade just before serving)
• 2 tablespoons pistachios — chopped, unsalted (toast lightly if you like extra flavor)
• 1 tablespoon balsamic glaze — for drizzling (a thicker, syrupy glaze works best)
• 1 pinch kosher salt — to season the peaches (helps bring out their sweetness)
• 1 pinch freshly ground black pepper — cracked fine (adds a light, peppery contrast)

Step-by-Step Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment. Slice the baguette into 12 thin rounds.

Arrange the slices in a single layer on the sheet. Brush the tops lightly with olive oil. Bake for 6–8 minutes, until lightly golden and crisp at the edges. Remove and let cool slightly.

Mix the Honey Goat Cheese

Soften the goat cheese so it’s easy to stir. Place it in a small mixing bowl. Add the honey. Stir with a spoon until the mixture is smooth, creamy, and spreadable.

Adjust sweetness with a bit more honey if desired. Set the bowl aside while you prepare peaches and toppings.

Slice the Peaches and Basil

Choose ripe but slightly firm peaches. Rinse and dry them well. Cut around the pit and slice the flesh into thin wedges for easy biting.

Stack the basil leaves, roll them, and slice thinly into ribbons. Keep the basil separate to add just before serving, so it stays bright and fresh.

Assemble the Crostini Base

Spread a generous layer of the honey-goat cheese mixture onto each toasted baguette slice. Cover most of the surface so the toppings adhere well.

Make certain the bread is still crisp but not hot, so the cheese doesn’t melt too much. Arrange the crostini on a serving platter as you work to keep things organized.

Add Peaches, Season, and Garnish

Top each crostini with 1–2 peach slices, laying them neatly. Lightly season the peaches with a pinch of kosher salt and freshly ground black pepper.

Sprinkle chopped pistachios evenly over the tops. Drizzle each crostini with a small amount of balsamic glaze. Finish with sliced basil just before serving.

Ingredient Swaps

• Cheese: Use whipped cream cheese, ricotta, or mascarpone instead of goat cheese for a milder flavor; for dairy-free, try a vegan soft “goat-style” cheese or cashew cheese.
• Bread: Swap baguette with ciabatta, sourdough, or gluten-free baguette rounds.
• Peaches: Substitute nectarines, apricots, plums, or thinly sliced fresh figs when peaches aren’t in season.
• Nuts: Use toasted almonds, walnuts, pecans, or sunflower seeds (nut-free) in place of pistachios.
• Sweetener & drizzle: Replace honey with maple syrup or agave (vegan), and use reduced balsamic vinegar, pomegranate molasses, or a light drizzle of maple as an alternative to balsamic glaze.

You Must Know

• Doneness • If the baguette feels soft in the center after 8 minutes, leave it in 1–3 minutes more until the edges are pale golden and the center is dry to the touch but still yields slightly when pressed; this keeps it crisp without turning rock-hard.
• Troubleshoot • If the goat cheese won’t spread smoothly, work in 1–2 teaspoons extra honey or 1–2 teaspoons room‑temperature cream cheese and let it sit 5 minutes; the added moisture and brief warm-up make it creamy instead of tearing the bread.
• Flavor Boost • For peaches that taste a bit flat, toss the slices with a tiny pinch of salt and ¼–½ teaspoon honey in a bowl first; let sit 5 minutes until you see light juices, which deepens sweetness and aroma.
• Make-Ahead • To avoid soggy crostini, keep toasted bread, cheese mixture, sliced peaches, and garnishes stored separately (covered) in the fridge up to 1 day and assemble within 10–15 minutes of serving so the bread stays crisp and the basil stays bright.
• Swap • For guests who dislike goat cheese, use half ricotta and half cream cheese (about 2 ounces each for 12 pieces) and keep the same 1 tablespoon honey; this keeps the texture spreadable while giving a milder, dessert‑like profile.

Serving Tips

• Arrange crostini on a long platter, alternating peach angles for visual interest.
• Serve alongside a chilled Sauvignon Blanc, dry rosé, or Prosecco for contrast.
• Pair with a light charcuterie board: prosciutto, mild salami, and marcona almonds.
• Add color with scattered whole basil leaves and a small bowl of extra pistachios.
• Present on a wooden board lined with parchment for a rustic, casual look.

Storage & Make-Ahead

These peach crostini are best enjoyed fresh but can be refrigerated, fully assembled, for up to 1 day.

For best texture, store components separately for up to 2 days: keep the toasted bread in an airtight container at room temperature, and refrigerate the goat cheese mixture, sliced peaches, and chopped pistachios in separate covered containers.

Assemble the crostini just before serving so the bread stays crisp and the peaches look fresh.

This dish doesn’t freeze well, as the peaches and bread become soggy after thawing.

Reheating

Reheat crostini briefly to maintain texture.

Warm in a 300°F oven for a few minutes, or microwave on low in short bursts.

Stovetop skillet reheating risks uneven warming and soggy bread.

Peach Crostini in Pop Culture

Peach crostini slip into pop culture the way a good soundtrack slips into a favorite movie—quietly, but unforgettable once you notice.

I spot them in sun‑drenched cookbook photos, streaming shows with moody kitchen scenes, even in those overhead café shots on social media where everything looks like late‑afternoon light and soft jazz.

I always think of one indie film where the camera lingered on a simple toast-and-fruit moment. It wasn’t peach crostini, but I mentally swapped in honeyed goat cheese, basil ribbons, and glossy balsamic.

Suddenly, the scene felt warmer, more intimate—like the characters might actually stay and talk.

When I set a tray of peach crostini out, I’m quietly hoping to create that same cinematic pause for you.

Final Thoughts

Give these Peach Crostini Appetizers a try the next time you’re entertaining—or just craving something a little special—and see how quickly they disappear.

Don’t be afraid to tweak the toppings with your favorite nuts, herbs, or cheeses to make the flavors your own.

Frequently Asked Questions

Can I Make These Peach Crostini Gluten-Free, and What Bread Alternatives Work Best?

Yes, you can—just use your favorite gluten-free baguette or ciabatta-style loaf. I love a sturdy, crisp GF bread; it cradles the peaches beautifully and doesn’t sog out, even after a lingering conversation.

What Wine or Cocktails Pair Especially Well With Peach and Goat Cheese Flavors?

I’d pour you a chilled Viognier or off-dry Riesling—stone-fruit, floral, gently sweet. If you’d like a cocktail, I love a peach gin spritz with thyme; it feels like late summer in a glass.

How Can I Adapt This Recipe for Guests With Nut Allergies?

I’d simply skip pistachios and scatter flaky sea salt, extra basil, or crushed pretzel bits instead. I’ve done this for my niece’s allergies, and nobody missed the nuts—just more peachy, tangy, crunchy comfort.

Are There Savory Variations That Omit Honey for Less Sweetness?

You can absolutely go savory. I’d skip honey, whip goat cheese with olive oil, salt, and pepper, then top with peach, prosciutto, black pepper, basil, and a whisper of balsamic—like summer evenings on toast.

Can I Grill the Peaches Instead of Using Them Fresh, and How Does That Change Flavor?

Yes, you can grill them; I do and it deepens their sweetness, adds smokiness, and softens the texture. I love how the warm, caramelized slices melt into the cheese, turning each bite extra cozy and fragrant.