Peach Crostini

Simple Crostini Appetiser:

Crostini is a simple appetiser idea that offers quick preparation and can be customised in a million different ways.

When throwing together a last-minute snack or planning a social event, these little bites can always bring flavour, texture, and visual appeal.

They strike that perfect balance between simplicity and elegance, making them a solid option for any occasion.

When I’m hosting for a crowd, I always manage to slip in at least one crostini appetiser in the mix.

They require minimal effort, give you bang for your buck & result in happy satiated guests, which is exactly what you want when entertaining.

The best part? You can tailor them to fit any theme, season, or dietary preference.

They work just as well for a casual get-together with friends as they do for a formal dinner party.

What makes crostini so appealing is they simply highlight fresh, high-quality ingredients in just a bite or two.

Simple ingredients shine when they’re thoughtfully combined.

Match these crusty toasts with creamy cheeses, savoury cured meats, roasted or fresh vegetables, and sweet accents like honey or fruit.

The options are endless, allowing you to get creative with different flavours and textures.

And let’s be honest—everyone loves toasted crusty bread with a creamy topping!

That contrast of crisp, golden baguette with smooth, tangy, or rich toppings keeps every bite exciting.

A well-made crostini is more than just a snack; it’s an experience of layered flavours and textures that keep guests coming back.

Another major advantage of this simple appetiser idea? Crostini are incredibly easy to prepare ahead of time.

The bread can be toasted hours in advance, freeing up valuable prep time before guests arrive.

Served warm or at room temperature, this peach crostini appetiser maintains it’s crunch & flavour.

This makes them ideal for stress-free hosting, allowing you to spend more time enjoying the gathering rather than fussing over food.

One of my favourite flavour combinations features burrata, peaches, basil, pickled red onion, and honey.

Peaches bring sweetness, Burrata brings creamy indulgence, and the pickled onions bring a sharp but sweet tang to create an irresistible canape.

The fresh basil adds a bright herbal note, while the honey ties everything together with a subtle sweetness.

For variety, I prepared these two ways—fresh peaches on feta for those who prefer freshness and grilled peaches on burrata for a deeper, caramelised sweetness.

Both versions were equally delicious, but you be the judge.

You could even add prosciutto to these succulent party snacks.

The grilled peaches bring out natural sugars and add a touch of smokiness, while the fresh version keeps things light and refreshing.

Sometimes presenting the same appetiser 2 ways can ensure you have something for everyone.

Some prefer sweet flavours, some prefer fresh but pairing with a crisp white wine or a light, bubbly prosecco can offer the perfect accompaniment for this canape, complementing the flavours.

These simple flavourful bites are simple, stunning, and always a hit.

Plus, they offer endless possibilities—so why stop at just one variety?

Mix and match flavours, try seasonal ingredients, and let your creativity shine.

After all, good food should be as fun to make as it is to eat!

Peach Crostini

(Serves 12 Prep 20 Mins)

You will need:

Crusty Bread: Use a rustic sourdough, ciabatta, or baguette. Toasted or grilled for that crispy base. You can brush it with olive oil or rub it with garlic for extra depth of flavour.

Garlic Olive oil: I toasted the bread in a pan, so a little oil is good but you could use a toaster or bake the bread slices, in which case I would use a spray oil.

Fresh Garlic: Just a clove of fresh garlic sliced in half and the raw side used to rub the toasted bread for more flavour. It’s not a must but I looove it!

Burrata: Fresh, creamy burrata, ideally at room temperature for the best texture and flavour. Generally burrata is made from cow’s milk & cream- similar to mozzarella on the outside with a beautifully decadent centre. It can be a bit pricey- I usually buy it from Aldi. Substitute with fresh mozzarella or ricotta if need be.

Peaches (Sliced): Ripe but firm peaches, thin-Medium slices. For a caramelised finish, grill or roast them with a drizzle of olive oil. If out of season, nectarines or apricots work well.

Basil Leaves: Fresh basil leaves add a beautiful herbal element and gorgeous colour contrast. Try to get sweet basil for nicest flavour.

Honey: High-quality honey, such as wildflower, clover, or orange blossom. I drizzled honey over at the end. For added depth, try hot honey even with chilli flakes in it or drizzle with balsamic glaze.

Pickled Red Onions: Quick-pickled in a mix of vinegar, sugar, salt, cumin for a bright, tangy contrast. I keep a jar in the fridge. You can also buy pickled red onions at the supermarket. I love the sweet vinegary tang they bring, which also cuts through rich elements like the cheese. You can also experiment with pickled shallots for a milder taste.

Macadamias/Pistachios: The nuts are toasted and roughly chopped for crunch. Macadamias bring a buttery richness, while pistachios add a slightly sweet and earthy note. Use one or both but they are just for garnish. For extra complexity, try spiced or candied nuts.

Instructions:

1. Prepare the Bread
   Begin by slicing a fresh baguette or rustic loaf into twelve even rounds, each about 1 cm thick. The thickness doesn’t really matter, so long as they are even slices.
2. Oil the Bread
   Lightly spray or brush both sides of each slice with olive oil. This helps the bread crisp up beautifully while adding a subtle richness to the flavour.
3. Toast the Crostini
   Heat a large pan over medium-high heat. Once hot, add the bread slices in a single layer. Toast for 1–2 minutes on each side until golden brown and crisp. If needed, work in batches to avoid overcrowding.
4. Infuse with Garlic
   While the crostini are still warm, take a peeled garlic clove and rub the cut side over each slice. The warmth of the bread will help absorb the garlic’s aroma, adding a delicious depth of flavour.
5. Add the Feta
   Generously crumble feta cheese over each crostini, ensuring an even layer. The salty, creamy feta complements the sweetness of the peaches beautifully.
6. Prepare the Peaches
   Slice the peaches in half and remove the stone. Then, cut each half into six even wedges to ensure consistent portioning.
7. Caramelise the Peaches (Optional)
   If you prefer a richer, more complex flavour, heat a small amount of olive oil or butter in the same pan over medium heat. Add the peach slices, sprinkle with a teaspoon of sugar, and cook for 1–2 minutes per side until they become golden and caramelised. This step enhances their natural sweetness and creates a slightly jammy texture.
8. Assemble the Crostini
   Place two peach slices on top of each feta-covered crostini, arranging them neatly for an elegant presentation. (If using the caramelised version, evenly divide the burrata among the crostini portions)
9. Add Pickled Red Onion
   Layer a few slices of pickled red onion on top. This adds a pop of acidity that balances the richness of the feta and the sweetness of the peaches.
10. Garnish for Extra Crunch & Freshness
    Sprinkle crushed pistachios or macadamias over the crostini for some crunch. Add a few fresh basil leaves for a fragrant, herbal note.
11. Drizzle with Honey
    Finish with a light drizzle of honey over each crostini. This final touch ties all the flavours together, enhancing the contrast between sweet, salty, tangy, and creamy elements.

Serve & Enjoy!
Arrange the crostini on a serving platter and serve immediately. These are best enjoyed fresh, while the crostini are still crisp.

Helpful Hints:

• The toast for this peach crostini appetiser, can be prepared ahead of time but you would be better to toast them under a grill or in a pan without oil to prevent them from going soggy & then add the toppings when ready to serve.

• Any crusty bread works for this simple appetiser idea but small rounds no more than 6cm across are best for finger food.

• There are 2 ways you can make these either with burrata & grilled peach or feta/burrata with fresh peach.

• Other alternatives are Ricotta or whipped Goats cheese for the creamy element & you could add Prosciutto/Serrano ham for a meat option.

Peach Crostini

Recipe

(Serves 12 Prep 20 Mins)

Ingredients

• 12x 1/2″slices Crusty Bread
• Garlic Olive oil/ Spray oil
• 2 Cloves of garlic halved
• 200g Feta or 300g Burrata
• 2 Peaches Sliced
• ¼ cup Pickled Red Onions
• 12 Basil Leaves
• 2 Tbsp Macadamias/ Pistachios
• Honey to drizzle

Method

1. Slice the bread into twelve 1 cm-thick rounds.
2. Lightly spray both sides of each slice with olive oil.
3. Heat a pan over medium-high heat.
4. Toast the bread in the pan until golden brown on both sides.
5. While still warm, rub each slice with the cut side of a garlic clove.
6. Crumble feta over each crostini.
7. Halve the peaches, remove the stone, and slice each half into six wedges.
8. If cooking the peach slices, add a small amount of oil or butter to the pan & add the peaches, add a tsp sugar and cook until browned & caramelised.
9. Place two peach slices on each crostini.
10. Add a layer of pickled red onion.
11. Garnish with fresh basil, crushed pistachios, or macadamias.
12. Finish with a drizzle of honey.

Serve & Enjoy!

More crostini ideas:

Fig & Prosciutto Crostini

Burrata & Blueberry Jam Crostini

Green Goddess Hummus & Falafel Crostini

Grilled Nectarine Crostini with Raspberry Balsamic

Bruschetta with Tomato, Basil & Anchovies

Wine Pairing Suggestions:

Bit of a no-brainer with some of these options, but fruit & cheese tend to pair well with alot of the same wines.

Sauvignon Blanc – A crisp, citrusy Sauvignon Blanc (especially from New Zealand) will cut through the richness of the feta and balance the sweetness of the peaches while enhancing the herbal notes of the basil.

Viognier – This aromatic white wine has stone fruit and floral notes that will beautifully complement the peaches while adding a touch of elegance.

Chenin Blanc – A dry or off-dry Chenin Blanc brings bright acidity and subtle honeyed notes that pair well with the caramelised peaches and honey drizzle.

Riesling (Dry or Off-Dry) – A dry or slightly off-dry Riesling enhances the sweetness of the peaches and honey while providing enough acidity to balance the richness of the cheese.

Provence Rosé – A dry, light-bodied rosé from Provence with hints of strawberry and citrus offers a refreshing contrast to the salty feta and pickled red onion.

Grenache Rosé – With its bright fruitiness and subtle spice, Grenache-based rosé enhances the peach and basil elements without overwhelming the dish.

Prosecco – The gentle bubbles and fruity notes of Prosecco pair beautifully with the honey drizzle and peaches, making for a lively, refreshing match.

Brut Champagne – If you’re looking for an elevated pairing, a crisp Brut Champagne adds complexity and a luxurious contrast to the sweet and savoury crostini.

Cava – This Spanish sparkling wine, with its crisp acidity and subtle toastiness, balances the richness of feta and enhances the freshness of the toppings.

Pinot Noir (Chilled Slightly) – A light, fruit-forward Pinot Noir with notes of red berries and soft tannins can complement the dish without overpowering it.