Perfect Peach Crostini with Honey Goat Cheese
Learn how to make irresistible peach crostini with honey goat cheese, fresh thyme & balsamic glaze. Ready in 15 minutes – a perfect summer appetizer!
The Dish Details
- What makes it special: This peach crostini recipe is ridiculously easy (we’re talking 15 minutes, people!). You’ve got that tangy, creamy goat cheese swirled with golden honey and fragrant fresh thyme. Then comes juicy, sun-ripened peaches with their gorgeous pop of color. A whisper of fresh basil and a drizzle of balsamic glaze tie everything together into one of those bites that makes you close your eyes and just savor.
- What are we celebrating? These quick appetizers are perfect for so many occasions! Think casual patio dinners (heck they’ve simply been my girl dinner, too), wine tastings, baby showers and brunch gatherings, date nights when you want something special but not complicated, and picnics (just pack components separately and assemble on-site).
- Perfect pairings: I love serving these with a crisp Sauvignon Blanc or a light Pinot Grigio. The acidity cuts through the creamy goat cheese while complementing the sweet peaches perfectly. They pair beautifully with rosé and Prosecco, too. For a truly spectacular summer soiree, you’ve got to enjoy them with an Aperol spritz!
Gather Your Peach Crostini Ingredients
Let me walk you through each ingredient and why it makes this recipe absolutely sing:
- Baguette – I always reach for a day-old baguette. It’s got the perfect texture for slicing and won’t get soggy under our toppings. Feel free to try other types of bread, just remember to look for a loaf with a good crust that’ll hold up beautifully when toasted. Avoid super-soft breads; we need some structure.
- Olive oil – I brush it on both sides of the bread slices before toasting. A good quality oil adds a subtle fruity note that plays beautifully with the peaches.
- Goat cheese – I use a fresh, mild goat cheese (the kind that comes in a little log). The creaminess balances the fruit perfectly, and it whips up like a dream when softened.
- Honey – The floral sweetness ties everything together. I’ve tried agave and maple syrup, but honey just hits different here.
- Fresh thyme – Those tiny leaves pack such an aromatic punch! Fresh thyme adds this lovely earthy note that keeps the sweetness from being overwhelming.
- Peaches – Here’s where seasonality really matters. Look for peaches that give slightly when pressed but aren’t mushy. The variety doesn’t matter as much as the ripeness – you want them fragrant and juicy but still firm enough to slice cleanly.
- Fresh basil – I love using a mix of small whole leaves for garnish and thinly sliced larger leaves for flavor. The peppery sweetness of basil is absolutely perfect with peaches!
- Balsamic glaze – This adds that perfect tangy-sweet finish that makes each bite completely irresistible. You can buy it ready-made (which I often do for convenience) or make your own by reducing regular balsamic vinegar until it’s syrupy.
Pro tips from my kitchen to yours!
I like to buy peaches a day or two before I plan to use them that way I can control the ripeness perfectly. Freestone versus cling peaches are much easier to separate from the pit. Either way, cutting the peach around its equator (not from stem to bottom) usually makes the job easier!
When it comes to goat cheese, make sure it’s completely softened before you start. I take mine out of the fridge about 30 minutes before cooking. Trust me, trying to whip cold goat cheese is like trying to spread cold butter on toast – not happening!
Let’s Get Toasting! 🥂
Here’s how we make these fresh peach appetizers come to life.
- Toast the bread slices – Preheat your oven to 375°F (190°C). Brush each baguette slice with olive oil on both sides. Arrange them on a baking sheet and pop them in the oven for 5-7 minutes until they’re lightly golden and crispy.
- Whip the goat cheese – Grab a medium bowl and whip together the softened goat cheese, honey, and fresh thyme. I use a fork for this, but you could use a small whisk if you prefer. The mixture should be smooth and spreadable.
- Assemble the crostini – Spread each slice of bread with the honey goat cheese mixture. Top each crostini with 2-3 peach slices, arranging them so they overlap slightly. Add a few basil leaves, then finish with a drizzle of balsamic glaze and a pinch of salt and pepper.
Tips So You Don’t End Up With Soggy Disasters
After making countless summer appetizers, I’ve learned a few tricks that make all the difference:
- Timing is everything – Toast your bread just before serving if possible. While you can prep the goat cheese mixture ahead, assembled crostini are best enjoyed within 30 minutes of putting them together. This keeps the bread crispy and the flavors bright.
- Don’t overdress – A light hand with the balsamic glaze goes a long way. You want just enough to add that tangy sweetness without overwhelming the delicate peach flavor.
- Make it your own – Sometimes I add a tiny sprinkle of flaky sea salt (or Himalayan pink salt!) right at the end – it makes those peach flavors absolutely sing. Other times, I’ll add a few toasted pine nuts for extra texture.
- Crostini Bar – For summer entertaining on a larger scale, I like to set up a little crostini bar where guests can assemble their own. Just provide all the components separately, and people love customizing their perfect bite. Elements like Basil + Lemon Burrata and Homemade Red Pepper Jam are perfect additions to a crostini bar!
Delicious Variations to Try
Once you’ve mastered the classic version, these variations will keep things exciting!
- The Prosciutto Addition – Add a delicate slice of prosciutto between the cheese and peaches. The salty-sweet combination is absolutely divine and turns this into a more substantial Mediterranean appetizer.
- Burrata Swap – Replace the goat cheese with torn burrata for an even creamier, more indulgent version. The honey still works beautifully, and the presentation is stunning.
- Vegan Version – Use cashew cream or your favorite plant-based soft cheese instead of goat cheese. Add a touch of lemon juice to brighten the flavors.
- Seasonal Fruit Mix – Try this concept with figs and bruleed pears in fall, or strawberries and stone fruits throughout summer. The honey goat cheese appetizer base works with almost any sweet fruit.
- Herb Variations – Swap the thyme for fresh rosemary (use sparingly!) or try mint for a completely different flavor profile.
Frequently Asked Questions
You can definitely prep components ahead! Make the honey goat cheese mixture up to 2 days in advance and store covered in the fridge. Slice the bread that morning and store in an airtight container. Toast the bread and assemble just before your guests arrive for the crispiest results.
Look for freestone peaches that are ripe but still firm. White peaches work beautifully if you can find them – they’re often sweeter and more delicate than yellow varieties. Avoid peaches that are too soft or have dark spots, as they’ll be harder to slice cleanly.
The key is proper toasting and smart assembly order. Make sure your bread is golden and crispy before adding toppings. Apply the goat cheese mixture as a barrier between the bread and wet ingredients. Serve within 30 minutes of assembly for best texture.
Fresh peaches really make this recipe shine, but if you’re out of season, thawed frozen peaches can work in a pinch. Drain them well and pat completely dry before slicing. The texture won’t be quite as perfect, but the flavor will still be lovely.
Ricotta mixed with a little cream cheese works well, as does mascarpone for a sweeter version. For dairy-free options, try cashew cream or your favorite plant-based soft cheese. You might need to adjust the honey amount depending on your substitution.
These are definitely best enjoyed fresh, but assembled crostini will stay decent for an hour or two at room temperature. After that, the bread starts to soften.
There you have it – everything you need to create the most gorgeous, delicious peach crostini! There’s something so satisfying about that perfect bite…the crunch of toasted baguette, creamy honey-kissed goat cheese, and those juicy, sun-ripened peaches that practically burst with flavor.
I’d love to hear how your version turns out! Drop a comment below and let me know if you tried any of the variations, or share a photo on social media and tag me – seeing your creations always makes my day.
Happy cooking, and here’s to many more magical summer evenings filled with good food and even better company!
Peach Crostini with Honey Goat Cheese
Equipment
Ingredients
- 1 baguette, cut into 1/4-inch slices
- 2 tablespoons olive oil
- 8 ounces goat cheese, softened
- 2 tablespoons honey
- 2 tablespoons fresh thyme leaves, roughly chopped
- 2 ripe peaches, pitted and sliced
- ¼ cup fresh basil leaves, thinly slice large leaves, leave smaller leaves whole for garnish
- 1 tablespoon balsamic glaze
- coarse salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Brush baguette slices with olive oil and arrange on a baking sheet. Toast in the oven for 5-7 minutes until lightly golden.
- In a bowl, whip together the goat cheese, honey and thyme.
- Spread each toasted baguette slice with goat cheese. Top with the sliced peaches and ribbons of basil. Drizzle with balsamic glaze and additional honey, if desired. Season with salt and pepper to taste.
Notes
- Make ahead steps: Make the honey goat cheese mixture up to 2 days in advance and store covered in the fridge. Slice the bread that morning and store in an airtight container. Toast the bread and assemble just before your guests arrive for the crispiest results.
- Fresh or frozen peaches: Fresh peaches really make this recipe shine, but if you’re out of season, thawed frozen peaches can work in a pinch. Drain them well and pat completely dry before slicing. The texture won’t be quite as perfect, but the flavor will still be lovely.
Nutrition
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