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.
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.
To Make These Peach Prosciutto Goat Cheese Crostini You Will Need:
- French baguette – I use 2 demi baguettes and slice on a slight angle.
- goat cheese – Avoid pre-crumbled as it’s usually coated in an anti-caking powder.
- whipped cream cheese – Adds 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 peach – A peach is ripe when you gently squeeze it gives a little.
- balsamic glaze – Reduced balsamic vinegar is sweet and syrupy.
- fresh basil – Adds a fresh herbaceous flavor.
- black pepper – This will give a little extra peppery flavor.
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.
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.
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.
Next, top with a little piece of prosciutto.
Then a few baby arugula leaves.
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
Peach Prosciutto Goat Cheese Crostini
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- 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
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.