These peach crostinis are maybe the best way to use up fresh peaches during summer peach season. Crunchy sourdough is topped with tangy balsamic, creamy goat cheese, salty prosciutto, and a sweet peach for the perfect summer appetizer.
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Fresh Peach Crostini Appetizer
Peach season is one of my favorite times of the year. One of our local high schools does a peach truck fundraiser where we literally can order slats of fresh peaches from other states that are so delicious. I order a bunch of peaches and make things like peach cake and peach cobbler all summer long.
You can only eat so many peach cobblers, so I’ve been testing out different ways to use up those fresh peaches. My newest addition to my peach must-try recipes is these delicious peach crostinis. I’ve eaten them as a light lunch, brought them to a baby shower, and they were a hit at my last girls’ night.
These versatile bites are delicious without a lot of fuss. They are done in minutes yet taste like they took hours. With just the right blend of goat cheese, balsamic, and sweet peach, each bite is perfection.
Why You’ll Love These Crostinis
- Really easy to make – don’t let the simplicity fool you, each bite is packed with delicious flavor that is guaranteed to impress.
- Great for sharing – with minimal prep and assembly, it’s designed to feed a crowd and perfect for summer parties!
- Sweet and salty – the salty savory combination balances out the natural sweetness of the peaches, resulting in a balanced appetizer, not another summer dessert.
Ingredients
Ingredient notes
- Sourdough – I love the sour tang that naturally comes with sourdough. However, other breads will work too, like a thinly sliced French baguette, ciabotta, homemade bread, or pre-toasted crostini.
- Balsamic vinegar – If you don’t like the flavor of balsamic, you can omit it, but I love the acid combined with the peach flavor.
- Prosciutto – this can be swapped out for another thinly sliced meat, ideally something salty like crispy bacon, pancetta, or ham. It can also be left off for a vegetarian option.
- Goat cheese – for people who don’t like goat cheese, you can mix it up by doing a thin layer of cream cheese, mascarpone, ricotta, or burrata. I would avoid something with a really distinctive flavor like feta or brie.
- Peach – fresh peaches only, don’t try to use frozen or canned for these. If you don’t have peaches, you could also make these with fresh blackberries, strawberries, or apricots.
How to make Peach Crostini With Prosciutto
Making these crostini is super simple. It’s literally just going to be toasting the bread, assembling, and serving. It’s why it’s one of my favorites for parties because it’s so simple!
1 – toast The Bread
- Line a cookie sheet with parchment paper and preheat the oven to 425 degrees.
- Take a slice of sourdough and cut it into four equal sections by cutting an X so you have four triangles. Do the same thing with the remaining pieces of sourdough.
- Lightly butter the tops of all the crostini pieces and place on the baking sheet. Or you can add extra flavor by buttering both sides and flipping crostinis over halfway through the bake time.
- Bake them in the oven for 3-5 minutes or until they are lightly browned.
- Remove the bread from the oven and allow it to cool on a cooling rack until ready to assemble.
- Once all the bread pieces have cooled, evenly spread balsamic over all the pieces. I typically brush it on, but you can drizzle if you have a spout that will work.
Tip!
Transfer the toasted bread to a cooling rack to avoid them getting soggy while they cool down.
Assemble And Serve
- Spread a thin layer of goat cheese over the balsamic on the bread. The amount will depend on the size of your bread and personal preference, but typically it’ll use about 1-2 teaspoons.
- Top each crostini with a half slice of prosciutto.
- Add a thin slice of fresh peach on top of each crostini to finish them off.
You can serve these immediately or keep them in the fridge until ready to eat, but not more than two hours or the bread will start getting soggy.
If you really like balsamic, you can make a reduced balsamic drizzle to drizzle over top of these and serve it alongside for people to add more.
Tips & Tricks
- Keep the crostinis crunchy by waiting to assemble until no more than two hours before serving.
- Elevate the peaches by grilling halved peaches for 2-3 minutes until the char marks appear. Then slice them afterwards.
- Mix it up by adding arugula or microgreens for added freshness.
How to Make ahead of time
The best way to make these ahead is to prep each of the pieces ahead of time then put them together right before you serve. Do these ahead of time:
- Toast the bread and top with the balsamic then store them in an airtight container once cooled until you’re ready to assemble.
- Slice the peaches ahead of time into thin slices.
Then right before you’re ready to serve, add the goat cheese and peaches on top to finish them off.
How to Store crostini
The downside of the bread being topped with delicious things is that it will inevitably get soggy. That doesn’t mean you can’t enjoy the leftovers, just that you have to eat it within a day or two.
The best way to store the crostinis is to keep them flat, not stacked, and in an airtight container in the fridge. You can also place them on a piece of paper towel to try to absorb any moisture that leaks from the toppings.
Recipe FAQs
Can I use frozen or canned peaches?
No, this recipe requires fresh peaches to work. If you are out of peach season, you can try it with other fruits like blackberries or apples.
How do I keep the bread from getting soggy?
Make sure the bread is fully toasted with no soft spots and cooled on a drying rack. If you have a really juicy peach, you can gently pat it with a paper towel to soak up the excess moisture.
Do I need to peel the peaches?
Nope, the skin adds a nice texture. You can remove it if you prefer peaches without skin.
More Easy Summer Appetizers
Summer is potluck season, here are some of the best sharable appetizers that everyone will love this summer.
- Watermelon mint salad – a simple 4-ingredient salad with a base of watermelon!
- Summer charcuterie board – lots of fun summer appetizer ideas!
- Caprese salad skewers – salad on a stick, great way to use your other balsamic!
- Cream cheese fruit dip – my favorite fruit dip, perfect for summer parties!
- Yogurt veggie dip – perfect for serving with any fresh veggies!
Peach Crostini
Ingredients
- 4 slices sour dough bread
- 2 tablespoons butter softened
- 3 tablespoons balsamic vinegar
- 8 slices prosciutto roughly 4 ounces
- 4 ounces creamy goat cheese
- 2 fresh peaches cored, and cut into 1/4 inch slices
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Working with one slice of sourdough at a time, cut it into four triangles. The easiest way to do this is to cut in an X pattern. Repeat until all four have been sliced, leaving you with 16 pieces.4 slices sour dough bread
- Lightly butter each piece and place on the baking sheet.2 tablespoons butter
- Bake in the oven for roughly 3-5 minutes or until lightly browned and crunchy.
- Remove from the oven and allow to cool on a cool rack until easy to handle.
- When cool enough to handle, either drizzle or brush balsamic evenly over all the pieces.3 tablespoons balsamic vinegar
- Spread an even amount of goat cheese onto all the slices. Each slice will get a little over 1 teaspoon.4 ounces creamy goat cheese
- Add half a slice of prosciutto to top of the goat cheese.8 slices prosciutto
- Top with a peach slice.2 fresh peaches
- Repeat this process until all the triangles are done.
- Keep in the fridge until ready to serve.
Tips & Notes:
-
Keep the crostinis crunchy by waiting to assemble until no more than two hours before serving.
-
Elevate the peaches by grilling halved peaches for 2-3 minutes until the char marks appear. Then slice them afterwards.
-
Mix it up by adding arugula or microgreens for added freshness.
- Transfer the toasted bread to a cooling rack to avoid them getting soggy while they cool down.
-
Sourdough – Other breads will work too, like a thinly sliced French baguette, ciabatta, homemade bread, or pre-toasted crostini.
-
Balsamic vinegar – If you don’t like the flavor of balsamic, you can omit it, but I love the acid combined with the peach flavor.
-
Prosciutto – this can be swapped out for another thinly sliced meat, ideally something salty like crispy bacon, pancetta, or ham. It can also be left off for a vegetarian option.
-
Goat cheese – for people who don’t like goat cheese, you can mix it up by doing a thin layer of cream cheese, mascarpone, ricotta, or burrata. I would avoid something with a really distinctive flavor like feta or brie.
-
Peach – fresh peaches only, don’t try to use frozen or canned for these. If you don’t have peaches, you could also make these with fresh blackberries, strawberries, or apricots.
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