Peach Crostini

Melanie Lorick
by Melanie Lorick
6 Servings
25 min

Celebrate the late summer months with a unique "ode" to peaches. This peach crostini recipe offers a fun appetizer that is both quick and easy, with flavors that remind us of picnics in the park while looking elegant enough to grace a fancy dinner party. The homemade crostini and goat cheese provide the perfect foundation for a hint of peachy sweetness, made even more delicate with the hint of your favorite honey. Peach crostini is a recipe for any occasion is a favorite in my house and I hope it will be in yours as well!

Tip: If you have extra diced peaches and honey left over, save to use as a vanilla ice cream topping. Tastes just like peach cobbler without the added carbs!

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Just a few simple (and fresh) ingredients are needed to make this an extra special appetizer! (Not pictured: Salt, pepper, EVOO)

The sprinkle of fresh thyme leaves provides a nice balance to the sweet undertones of peach and honey; though, the thyme is optional.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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For the crostini
  • 1/2 of a baguette (10 - 12 slices, cut about 1/4-inch thick)
  • 2 tbsp EVOO
  • pinch of black pepper
For the topping
  • 1 cup fresh peaches, diced
  • 2 oz. plain goat cheese
  • 1 tbsp honey
  • 1 1/2 tsp fresh thyme leaves
  • pinch of coarse sea salt
For the crostini
Preheat oven to 375ºF.
Using a brush, coat each baguette slice with olive oil until surface area is completely covered. Sprinkle with a hint of black pepper.
Place no a nonstick baking sheet and bake for 10 minutes, or until the bread turns a light golden brown.
For the topping and assembly
While crostini bakes, add diced peaches and honey to a small saucepan and heat through over medium heat. This should take approximately the same length of time as the crostini takes to bake, about 10 minutes.
Remove crostini from oven and peach-honey mixture from heat. Allow crostini to cool for a few minutes.
When ready, spread goat cheese on each slice. Top with peach-honey mixture and sprinkle with fresh thyme leaves and pinch of coarse sea salt. Serve and enjoy immediately!
  • If you have leftover peaches, store in an airtight container in the refrigerator (up to a few days) and reheat as a topping for vanilla ice cream.
Melanie Lorick
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