Go Back
–+ servings
peach crostini appetizer recipe

Peach Crostini Appetizers

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer
Cuisine American
Servings 12 pieces

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 sharp knife
  • 1 Cutting board
  • 1 Small mixing bowl
  • 1 Spoon
  • 1 pastry brush for oil or spoon
  • 1 serving platter

Ingredients
  

  • 1 small baguette sliced into 12 thin rounds
  • 2 tablespoon olive oil
  • 4 ounce goat cheese softened
  • 1 tablespoon honey
  • 2 ripe peaches thinly sliced
  • 6 fresh basil leaves thinly sliced
  • 2 tablespoon chopped pistachios unsalted
  • 1 tablespoon balsamic glaze
  • 1 pinch kosher salt
  • 1 pinch freshly ground black pepper

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Arrange the baguette slices in a single layer on the prepared baking sheet.
  • Brush the tops of the baguette slices lightly with olive oil.
  • Bake the baguette slices for 6–8 minutes, or until lightly golden and crisp around the edges, then remove from the oven to cool slightly.
  • In a small bowl, mix the softened goat cheese with honey until smooth and spreadable.
  • Spread a generous layer of the honey-goat cheese mixture onto each toasted baguette slice.
  • Top each crostini with 1–2 slices of peach, arranging them neatly.
  • Season the peaches lightly with a pinch of kosher salt and freshly ground black pepper.
  • Sprinkle the chopped pistachios evenly over the peach-topped crostini.
  • Drizzle a small amount of balsamic glaze over each crostini.
  • Garnish the crostini with sliced fresh basil just before serving.

Notes

For best results, use ripe but still slightly firm peaches so they hold their shape on the crostini, and slice them thinly for easier biting. If your goat cheese is very tangy, you can add an extra teaspoon of honey for balance, or substitute half the goat cheese with cream cheese for a milder flavor. Toast the bread just until crisp but not rock-hard so it stays crunchy without scratching the palate. Assemble the crostini close to serving time so the bread doesn’t soften, and if making ahead, keep components separate and put them together at the last minute. Feel free to swap pistachios with toasted almonds or walnuts, and adjust the balsamic glaze amount to taste, as a little goes a long way against the sweetness of the peaches.
Tried this recipe?Let us know how it was!