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Peach Crostini Recipe
I love celebrating my Southern roots, even if it means I'm going to make Cliff sick of peaches by the time September comes a-knockin.' There are just few things better than the flavor and juiciness of a ripe peach, even if waiting for them to mature to the perfect point can be excrutiating. Don't forget you can help them along by sticking them in a brown paper bag for a few days! As tempting as it is to simply grab my mother's favorite peach cobbler recipe and go to town, we've enjoyed finding unique ways to savor peaches. This peach crostini recipe offers a fun appetizer that is quick and easy, with flavors that remind us of a picnic in the park, but looks that are elegant enough to grace a dinner party. I'm all about some dual purpose recipes and I know you'll love this one!
Pro Tip:
Understand what type of peaches you are getting from most supermarkets. Peaches are either "clingstone" or "freestone," denoting how easily the flesh of the peach separates from the pit, or "stone." Many peaches in our stores have been developed as "clingstone," in an effort to prevent issues during shipping. Learn how to pick the perfect peach here.
Tips for your peach crostini
- Use a slotted spoon to remove the diced peaches and honey from the saucepan and top the goat cheese. The extra liquid makes a nice drizzle at the very end, but you want to keep it from touching the crostini as much as possible. Allow the pieces of peach to nestle on top of the goat cheese without too much liquid joining the fun.
- You are welcome to use peach slices instead of diced peach flesh. If you have a more elegant event, the flatter peach slices will be easier to eat gracefully. 😉
- The crostini will bake quickly in the oven, so be sure to stay close and remove from oven a little early, if needed.
- Experiment with a flavored goat cheese of a flavored honey, if you have a type that will compliment the peach flavor. I like to allow the peaches to shine, so selected "plain" flavors for maximum peach-y fun!
Peach Crostini
Ingredients
- ½ baguette 10 - 12 slices, cut about ¼-inch thick
- 1 cup peaches, diced approx. 1 ½ medium peaches
- 2 ounces plain goat cheese
- 1 tablespoon honey
- 2 tablespoons EVOO
- 1½ teaspoon fresh thyme leaves optional
- pinch black pepper
- pinch coarse sea salt
Instructions
- Preheat oven to 375ºF.
- Using a brush, coat each crostini with olive oil until surface area is completely covered. Sprinkle with a hint of black pepper.
- Place on baking sheet and bake for about 10 minutes, or until the bread turns a light golden brown.
- 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 (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 a pinch of coarse sea salt. Serve and enjoy immediately.
Notes
Nutrition
What is your favorite cracker or crostini topping? I hope this appetizer will give you another great use for your summertime peaches and, until next time, cheers to your #hearthhealthhappiness!
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