Peach and Goat Cheese Crostini
It’s peach season! My favorite time of year. Let’s start off the season with these peach and goat cheese crostini. This is the easiest, most delicious appetizer that’s great to bring to any backyard BBQ. I whipped the goat cheese, along with some cream cheese and honey to create a light, creamy texture that’s easy to spread on the baguette. As if that wasn’t already delicious on its own, I topped it with fresh juicy peaches, basil from my garden and an extra drizzle of honey.
Don’t take your eyes off the bread while it toasts up in the oven…it goes from golden to burnt in no time. Trust me, I have learned this the hard way…maybe more than once. 😉
- 1 baguette, sliced on the diagonal in 1/2 inch pieces
- 2-3 tablespoons Olive oil
- Kosher salt and fresh pepper
- 8 oz goat cheese, softened
- 2 oz cream cheese, softened
- 2 tablespoons honey, plus extra for drizzling
- 1/4 teaspoon kosher salt
- 3-4 ripe peaches, sliced thin
- A handful of fresh basil leaves, cut chiffonade
Preheat the oven to 375F.
Lightly brush both sides of each pice of bread with olive oil then place the slices in a single layer on a sheet pan.
Lightly season with salt and pepper and bake for 6-8 minutes or until crisp and lightly golden. Then set aside to cool.
Meanwhile, place the goat cheese, cream cheese, honey and salt in a food processor and mix for about 30 seconds until whipped.
Spread the whipped goat cheese on the cooled crostini, top with 2-3 peach slices, sprinkle with basil and drizzle some extra honey over the top.
Arrange on a platter and try not to eat them all before you get to the party!