Crostini with Grilled Peaches

This recipe combines creamy goat cheese, juicy peaches, crunchy pistachios, fresh herbs, and a touch of hot honey for a delicious balance of sweet, savory, tangy, and spicy flavors. Peaches provide vitamin C, potassium, fiber, and antioxidants; pistachios add plant protein, fiber, vitamin B6, and healthy fats; and extra-virgin olive oil contributes heart-healthy monounsaturated fat and polyphenols. Goat cheese adds protein and calcium, while the fresh herbs bring added flavor and antioxidant compounds. Served on toasted sourdough, these crostini make a beautiful seasonal appetizer for entertaining, brunch, a light lunch, or an easy summer gathering.

Prep time: 15 minutes
Cooking time: 10 minutes
Serves 6-8

Ingredients

5 oz goat cheese (Trader Joes)

5 oz honey goat cheese (Trader Joes)

1½ tbsp fresh lemon juice

½ tsp finely grated lemon zest

1 tbsp California extra-virgin olive oil

¼ tsp kosher salt

¼ tsp freshly ground black pepper

1 loaf sourdough beget, sliced about ½-inch thick on the diagonal

California extra-virgin olive oil

2 ripe but firm freestone peaches, thinly sliced

¼ cup roasted pistachios, roughly chopped

2 tbsp fresh mint, thinly sliced

1 tbsp fresh basil, thinly sliced, optional

2–3 tbsp hot honey, for drizzling

Flaky sea salt, for finishing (optional)

Directions

1. Combine goat cheeses, lemon juice, lemon zest, olive oil, salt, and black pepper to a medium bowl. Beat with a hand mixer until smooth, creamy, and slightly fluffy

2. Lightly brush both sides of the sourdough slices with olive oil. Grill over medium heat or toast in a 400°F oven until lightly golden and crisp around the edges, about 2–3 minutes per side

3. Lightly brush the peach slices with olive oil. Place them on a grill pan and cook for about 30–60 seconds per side, just until lightly caramelized while still holding their shape

4. Spread a generous layer of whipped goat cheese over each piece of toasted sourdough. Arrange the grilled peach slices on top

5. Sprinkle with toasted pistachios, fresh mint, and basil if using. Drizzle lightly with hot honey and finish with a small pinch of flaky sea salt. Serve immediately while the bread is crisp and the peaches are still slightly warm

Make it your own

Drizzle with balsamic glaze honey instead of honey

Make your own hot honey gently warm ¼ cup honey and ¼ - ½ teaspoon red pepper flakes for a few minutes, let stand for 10 minutes, stain out the red pepper and add ½ teaspoon of lemon juice

Inspired by Wente Family Vineyards

Nutritional highlights

Using a 1-pound sourdough loaf and dividing the recipe into 8 appetizer servings, a reasonable estimate is:

NutrientApprox. per serving

Calories 400–430 kcal

Protein 14–16 g

Total fat 19–21 g

Saturated fat 7–8 g

Monounsaturated fat 7–8 g

Carbohydrates 43–47 g

Dietary fiber 3–4 g

Total sugars 12–15 g

Sodium 650–750 mg

Key micronutrients per serving are approximately:

Calcium 140–170 mg

Potassium 300–350 mg

Magnesium 35–45 mg Phosphorus190–230 mg

Iron 2–2.5 mg

Zinc 1.5–2 mg

Copper 0.3–0.4 mg

Manganese 0.6–0.8 mg

Vitamin A 180–230 mcg RAE

Vitamin C 3–5 mg

Vitamin E 1.5–2 mg

Vitamin K 8–12 mcg

Vitamin B 60.2–0.3 mg

Riboflavin (B2) 0.25–0.35 mg

Thiamin (B1) 0.25–0.35 mg

Niacin (B3) 2.5–3.5 mg

Folate 45–60 mcg