Peach Prosciutto Goat Cheese Crostini

Peach Prosciutto Goat Cheese Crostini are the perfect summer appetizer. Whipped goat cheese is spread on a toasted baguette slices and then topped with salty prosciutto, peppery arugula, juicy peach and drizzled with balsamic glaze and garnished with fresh basil. Serves 20 to 24.

Peach Prosciutto Goat Cheese Crostini

I didn’t always like goat cheese.

Years ago, I might have sworn it off for all of eternity. So you can imagine my surprise when I inhaled these crostini appetizers at a friends house and my feelings on goat cheese changed.

These life changing crostini consist of slices of toasted baguette with a smear of goat cheese under layers of prosciutto, arugula, fresh peach, basil and a balsamic glaze. I could’ve consumed the entire plate.

Savory and sweet and everything in between. I heart them. A lot.

Peach Prosciutto Goat Cheese Crostini ingredients

To Make These Peach Prosciutto Goat Cheese Crostini You Will Need:

  • French baguetteI use 2 demi baguettes and slice on a slight angle.
  • goat cheeseAvoid pre-crumbled as it’s usually coated in an anti-caking powder.
  • whipped cream cheeseAdds lightness to the whipped goat cheese.
  • prosciutto – I love Murray’s prosciutto de parma.
  • baby arugula A fresh leafy green that is slightly bitter and peppery. You really don’t need a lot of this just a few per crostini.
  • fresh peachA peach is ripe when you gently squeeze it gives a little.
  • balsamic glazeReduced balsamic vinegar is sweet and syrupy.
  • fresh basilAdds a fresh herbaceous flavor.
  • black pepperThis will give a little extra peppery flavor.

Goat cheese and whipped cream cheese in mini food processor

Start with making the whipped goat cheese. I based this version on this whipped feta, just at a much smaller scale. 

In a food processor fitted with a blade attachment add a 4 ounce log of goat cheese and 1 tablespoon whipped goat cheese.

Whipped goat cheese

Secure the lid and blend until smooth, scrapping the sides down as you go.

Transfer the whipped goat cheese to a separate bowl, cover and refrigerate until ready to spread. This makes about a cup.

Homemade balsamic glaze or store-bought? That’s up to you! Here is my step-by-step post on how to make a small batch of balsamic glazed that’s perfect for this recipe.

toasted baguette

Preheat your oven to 375°.

Arrange the slices of baguette on a rimmed metal baking sheet. Bake for 6 to 8 minutes, rotating the pan halfway through until lightly toasted.

To build these bites of heaven, smear a teaspoon or so of the whipped goat cheese onto the toasted baguette slices.

Top with pieces of prosciutto

Next, top with a little piece of prosciutto.

Then a few baby arugula leaves.

Top with a peach slice

Next top with a peach slice.

And as if these don’t look perfect already… wait until you drizzle them with balsamic glaze and top with a basil leaf or two!

Salty, sweet and juicy and slightly funky (thank you goat cheese!)

These crostini are so flavorful! My daughters and I love</em these peach crostini, which only means you will love then too

Enjoy! And if you give this Peach Prosciutto Goat Cheese Crostini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

 Peach Prosciutto Goat Cheese Crostini

Peach Prosciutto Goat Cheese Crostini

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Peach Prosciutto Goat Cheese Crostini

Peach Prosciutto Goat Cheese Crostini are the perfect summer appetizer. Whipped goat cheese is spread on a toasted baguette slices and then topped with salty prosciutto, peppery arugula, juicy peach and drizzled with balsamic glaze and garnished with fresh basil.This recipe yields 20 to 24 crostini.
Course Appetizer
Cuisine American, Italian
Keyword balsamic, fresh peach appetizer, snack, summer appetozer, whipped goat cheese
Prep Time 25 minutes
Cook Time 8 minutes
Total Time 33 minutes
Servings 20 servings
Calories 85kcal
Author Laurie McNamara

Equipment

Ingredients

  • 4 ounces goat cheese log
  • 1 tablespoon whipped cream cheese
  • 12 ounces French baguette sliced – I used 2 (6 ounce each) demi baguettes.
  • 1 cup baby arugula
  • 3 ounces prosciutto cut into smaller pieces
  • 2 peaches sliced
  • balsamic glaze for drizzling
  • fresh basil leaves garnish

Instructions

  • Preheat your oven to 375° and arrange the slices of baguette on a rimmed metal baking sheet. Bake for 6 to 8 minutes, rotating the pan halfway through until lightly toasted.

    Let cool slightly.

  • In a food processor, combine goat cheese and whipped cream cheese and blend until smooth, scraping down the sides of the bowl as you go.
  • Spread a teaspoon or so of the whipped goat cheese on the toasted baguette slices.
  • Then top with small pieces of prosciutto, a few arugula leaves, and a slice of fresh peach.
  • Drizzle with the balsamic glaze, top with torn fresh basil and some freshly ground black pepper.

Nutrition

Serving: 1g | Calories: 85kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 159mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg