Summer Peach and Tomato Crostini with Goat Cheese
Servings: 4 -6
Make this summer peach and tomato crostini in just 15 minutes! Fresh peaches and ripe tomatoes are the perfect summer appetizer combination.
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Ingredients
- 250-300 g softened goat cheese (or sub cream cheese)
- 1 large ripe peach, chopped into half inch pieces (or 2 small peaches)
- 1 cup halved baby tomatoes
- 2-3 tbsp liquid honey
- Pinch salt & chili flakes
- Fresh basil to garnish
- Crostini for serving
Instructions
- To make your own crostini: Preheat your oven to 400°Fahrenheit and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through. Remove from the oven and set aside.
- To a low bowl or plate, spread the softened goat cheese.
- Layer with the halved tomatoes and chopped peaches.
- Drizzle with the honey, add a pinch of chili flakes and salt over the tomatoes and peaches and then finish garnished with fresh basil.
- Serve with crostini.
Notes
- I recommend taking the goat cheese out of the fridge 10-15 minutes before making the recipe, this will help soften it and make it easier to spread on the plate.
- If you want to make this recipe vegan, swap out the honey for maple syrup or agave syrup, and swap out the goat cheese for plant based cream cheese!
- This recipe is best assembled on the day of making, though you could prep the crostini beforehand.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!