Crostini: Peach Prosciutto Goat Cheese

Peach Prosciutto Goat Cheese Crostini are the reliable 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 Gather:

• 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 – Worth keeping Murray’s prosciutto de parma.
• baby arugula – A fresh leafy green that is slightly bitter and peppery. You truly don’t need a lot of this simply 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, simply 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.

From-scratch 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 dependable for this method.

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 reliable already… wait until you drizzle them with balsamic glaze and top with a basil leaf or two!

These crostini are so savory! 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!