Peach Crostini is a simple summer appetizer that looks fancy but takes just minutes to make. Juicy peaches, creamy cheese, crispy bacon, and honey on toasted baguette; sweet, savory, and fresh in every bite. Perfect for gatherings or a quick treat. Use thawed frozen peaches or canned and enjoy all year long!
Why You’ll Love This Peach Bruschetta Recipe
Peach crostini, also known as peach bruschetta, is my favorite take on the classic, especially when juicy, sweet peaches are in season! They bring such a bright, summery twist to the traditional tomato version, and paired with creamy cheese, crispy bacon, and honey, the flavor combination is seriously good.
I also love that this recipe is flexible: you can grill or roast the peaches, swap in different cheeses, and even prep parts of it ahead of time. It’s the kind of dish that feels impressive when you set it out, but is simple enough for any summer gathering!
Ingredients You’ll Need
- Baguette: The base of your crostini. Day-old bread works best for extra crispiness!
- Olive Oil: Helps toast the bread until golden and adds rich flavor.
- Kosher Salt (or flaky sea salt): A pinch enhances the bread and balances the sweet toppings.
- Cottage Cheese: A creamy, protein-packed base that’s budget-friendly (or swap for ricotta, goat cheese, mozzarella or mascarpone).
- Peaches: Use ripe, fresh peaches for the best flavor. Grilled peaches add smoky depth, but quality canned peaches will also work in a pinch.
- Bacon: Adds a crispy, savory contrast! Cook until extra crisp for easy crumbling.
- Honey: A sweet drizzle ties everything together. Try hot honey or infused honey for a twist!
- Fresh Basil: Bright, aromatic flavor that pairs beautifully with peaches.
- Fresh Oregano: Earthy and slightly peppery! Remember, a small amount goes a long way.
Get the full recipe in the recipe card below.
How to Make Peach Crostini
Step 1 – Bake the Bacon
Preheat the oven to 400°F. Line a baking sheet with parchment paper, arrange the bacon strips in a single layer, and bake for 20–25 minutes until crispy. Drain on paper towels, crumble, and set aside.
Step 2 – Toast the Bread
Slice the baguette into ½-inch pieces. Brush or drizzle lightly with olive oil, sprinkle with salt, and toast at 400°F for 10 minutes, rotating halfway. Bread should be golden and crisp.
Step 3 – Assemble the Crostini
Spread each toasted slice with cottage cheese. Top with a peach slice or two, depending on size. Sprinkle crumbled bacon evenly over the top.
Step 4 – Finish and Serve
Add a pinch of fresh basil and oregano to each crostini. Drizzle lightly with honey just before serving. Serve warm or at room temperature.
Fresh Tips for the Best Peach Crostini
- Use day-old bread for better crispiness. Fresh baguette can sometimes be too soft, but bread that’s a day old toasts up sturdier and holds toppings without getting soggy. If you only have fresh bread, slice it a little thinner so it crisps more evenly in the oven.
- Pat peaches dry for the best texture. Peaches can release a lot of juice, especially if they’re extra ripe or canned. A quick blot with a paper towel keeps your crostini from becoming soggy and helps the toppings stay in place.
- Rotate crostini halfway through baking. Every oven has hot spots, and rotating ensures each slice turns golden and crisp without burning. Keep an eye on them toward the end since thin bread slices can go from perfectly toasted to overly browned quickly.
Variations for Peach Bruschetta
- Prosciutto or Pancetta Swap: Instead of bacon, use thin slices of prosciutto or crisp up prosciutto or pancetta in a skillet for a salty, savory option.
- Cheese it Your Way: Use goat cheese, ricotta cheese, mascarpone, creamy burrata, whipped feta, a slice of mozzarella, or even cream cheese instead of cottage cheese.
- Grill the Peaches: Make grilled peach crostini instead! Grilling the peach slices adds a slightly smoky flavor and helps bring out their natural sweetness.
- Spicy-Sweet Twist: Try using hot honey or sprinkle on a few red pepper flakes for a sweet and spicy combo.
- Fresh Herb Boost: Swap in or add fresh thyme or mint along with the basil and oregano. Mint pairs especially well with peaches and honey.
- Crostini Shortcut: Use store-bought crostini to save time, or grill the bread on a stovetop pan instead of using the oven.
Optional Swaps
Feel free to make these optional swaps!
- Gluten-Free – Use a gluten-free baguette or crackers.
- Dairy-Free – Substitute with dairy-free cream cheese or whipped cashew cheese.
- Vegetarian – Leave off the bacon and add toasted walnuts or pecans for crunch. A drizzle of balsamic glaze or a little fig jam brings out the sweetness of the peaches.
Serving Suggestions
These peach crostini can be served as an appetizer their own, but they’re even better as part of a summer spread! Pair them with a summer salad like my green goddess salad or my antipasto pasta salad. They also go great with your favorite grilled mains like carne asada or coconut lime grilled chicken.
For drinks, serve them with a homemade strawberry refresher or maybe a Cadillac margarita for the adults! They also make a great addition to a brunch table alongside quiche and fruit salad.
How to Store Leftovers
Store assembled crostini in an airtight container in the fridge for up to 4 days, they will get soggy though, so keep that in mind.
To prep ahead, cook bacon, toast bread, and slice peaches separately. Assemble just before serving for the best texture.
Note: The bread will soften over time, so these are best eaten fresh if possible!
FAQs for Peach Bruschetta
Bruschetta uses wider slices of rustic bread, usually grilled, while crostini are smaller and crispier, often baked.
Yes! To make this peach crostini recipe ahead of time, toast the bread and cook the bacon in advance. Assemble right before serving.
Yes, just make sure to thaw, drain, and pat them dry.
Nope! You can swap in goat cheese, ricotta, cream cheese, burrata, mascarpone, mozzarella, or whipped feta.
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Equipment
- USA
Ingredients
- 1 baguette day old works best
- ¼ cup olive oil extra virgin olive oil
- 1 tablespoon kosher salt or try flaky sea salt
- 1 cup cottage cheese large curd , See Note 1
- 2 sliced peaches about 1 ½ cups may be grilled
- 8-12 strips bacon
- ⅓ cup honey try hot honey and flavored honey too!
- ¼ cup fresh basil leaves sliced
- 2 tablespoons fresh oregano leaves minced
Instructions
- Preheat the oven to 400°F (205°C).
- Place the 12 strips of bacon on a large baking sheet lined with parchment paper. Cook for 20-25 minutes at 400°F, or until each piece of bacon is cooked and crispy. If preferred, cook on a flattop griddle or in a skillet instead.8-12 strips bacon
- Use a paper towel to remove the excess grease from the bacon, then crumble it into small pieces and set them aside.
- Cut the loaf at a slight angle into ½ inch slices.1 baguette
- Place the Italian loaf slices on the baking sheet, lightly drizzle or brush each slice with olive oil, and sprinkle with salt. Toast in the oven at 400°F for 10 minutes, rotating halfway through cooking, until they are golden brown. Set aside to cool. Crostini may also be pan-grilled to keep the oven off, or purchase already prepared crostini, often found in the bakery section of your grocery store.¼ cup olive oil, 1 tablespoon kosher salt
- Spread a spoonful of cottage cheese on each toasted bread slice, then top with a slice or two of peach, depending on size.1 cup cottage cheese, 2 sliced peaches
- Sprinkle crumbled bacon over each slice. Serve warm or at room temperature.⅓ cup honey, ¼ cup fresh basil leaves, 2 tablespoons fresh oregano leaves
- Top each piece of crostini with a pinch of the sliced basil and oregano leaves, then drizzle the honey over each slice.
Notes
- I opted for cottage cheese, keeping it simple and cheaper, but feel free to use softened goat cheese, ricotta, mascarpone, a slice of mozzarella, burrata, whipped feta or even cream cheese, which would all be delish!
- Make sure to check the bread slices halfway through cooking to ensure they do not burn.
- If the peaches have too much moisture, pat them dry with a paper towel before adding to the crostini.
- Fresh peaches are always best, but you may also use thawed frozen peaches or quality canned peaches, patted dry.
Nutrition
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