Peach Crostini Recipes: Quick Savory-Sweet Appetizer Ideas

Looking for simple summer appetizers? These grilled peach crostini are easy to make, refreshingly savory, and perfect for warm-weather entertaining.

Last week was a whirlwind, but I managed to finalize this recipe before we left for a short camping trip to BC. The drive was long—about six hours with frequent stops for the little ones—but the trip was worth it. We visited The Enchanted Forest, a nostalgic, fairy-tale themed park my kids adored. It felt good to get away and enjoy a few days outside.

Before the trip I perfected this grilled peach crostini. I love peaches in savory dishes, so turning them into a bite-sized crostini felt like a natural choice. These appetizers are quick to assemble and always get compliments.

What is a crostini appetizer?

Crostini are small slices of toasted or grilled baguette or ciabatta, topped with flavorful ingredients. They’re ideal for parties because they’re easy to eat and require minimal utensils. For these peach crostini, I spread a basil-goat cheese mixture on the grilled bread and top each slice with diced grilled peaches and a light drizzle of honey.

How to make grilled peach crostini

Preheat your grill to medium-high. Slice a baguette into 1 1/2″ rounds, brush one side lightly with olive oil, and place the oiled side down on the hot grill for a couple of minutes until nicely toasted. Remove the bread and set it face-up on a serving plate.

Halve three peaches and remove the pits. Place the peach halves, cut side down, on the grill and cook for about 3–4 minutes or until softened and slightly charred. While the peaches grill, combine 6 ounces of goat cheese with about 1/4 cup of finely diced fresh basil in a small bowl.

Spread roughly a teaspoon of the goat cheese and basil mixture on each toasted baguette round. Remove the peaches from the grill and dice them into roughly 1/2″ pieces. Top each crostini with a small spoonful of diced peach, then finish with a light drizzle of honey. The honey adds a touch of sweetness that complements the tangy goat cheese and fresh basil.

The result is a balanced appetizer: creamy goat cheese, fragrant basil, warm grilled peach, and a hint of honey. These crostini are best served right away but can sit at room temperature for a few hours. Store any leftovers in an airtight container in the fridge for a couple of days.

Substitutions and tips

You don’t have to use goat cheese. Ricotta, cream cheese, or a spreadable vegan cheese all work well—if you choose a vegan option, swap the honey for maple syrup. If you don’t have an outdoor grill, use an indoor grill pan or a hot stovetop grill; the key is getting enough heat to char the peaches and toast the bread.

Use ripe but firm peaches for the best texture; overly soft fruit can become mushy on the grill. Cut the bread to uniform thickness so each crostini grills evenly. If you want extra savory depth, add a thin slice of prosciutto or a sprinkle of flaky sea salt before serving.

Enjoy these crostini as part of a summer appetizer spread or as a light snack. They’re quick to prepare, visually appealing, and full of fresh, seasonal flavor.

Recipe Card

Peach Crostini

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5 from 13 reviews

• Author: Katherine | Love In My Oven
• Total Time: 35 minutes
• Yield: 20-24 crostini