Crisp baguette crostini spread with creamy goat cheese and topped with salty prosciutto and sweet summer peach. An easy, make-ahead appetizer that is always a crowd pleaser.
Why You’ll Love This Peach Prosciutto Crostini
This peach prosciutto crostini is peak summer in one bite. Crisp, golden baguette slices get spread with creamy goat cheese, then topped with salty prosciutto and juicy, sweet peach. It is that sweet-and-salty combination that makes this appetizer completely irresistible, and it comes together in no time.
The best part is how easy it is to pull off, even for a crowd. You can toast the crostini ahead of time, pack everything up, and assemble at the party, so there is no last-minute fuss. It looks elegant and impressive, but it is secretly one of the simplest appetizers you can make.
Between the crunchy bread, the tangy goat cheese, the salty prosciutto, and that ripe summer peach, this peach prosciutto crostini is always the first thing to disappear. Add a drizzle of hot honey and it is an absolute crowd pleaser.
What You Need to Make Peach Prosciutto Crostini
The full list with substitutions is in the ingredients section below, but here is the gist: a baguette, a peach or two, a pack of prosciutto, a log of goat cheese (I love a honey goat cheese), and olive oil for toasting. A drizzle of hot honey is optional but so good.
How to Make Peach Prosciutto Crostini
This could not be simpler. Start by slicing the baguette into rounds, about half an inch thick. Then toast them until golden and crisp using whichever method you like best.
On the stovetop: Heat a large skillet over medium heat, add a drizzle of olive oil, and add the baguette slices. Drizzle the tops with a little more oil, then cook for 3 to 4 minutes per side, until golden and crisp.
In the oven: Preheat the oven to 400 degrees Fahrenheit. Arrange the baguette slices on a baking sheet, drizzle both sides with olive oil, and bake for 8 to 10 minutes, until golden and crisp. The oven is great when you are making a big batch of peach prosciutto crostini at once.
Once the crostini are toasted and cooled slightly, spread each one with goat cheese. Top with a little folded piece of prosciutto and a slice of peach, then finish with a drizzle of hot honey if you like. That is it, an elegant appetizer in minutes.
Make the Crostini Ahead for the Party
This is my favorite thing about this peach prosciutto crostini. The toasted baguette slices can be made completely ahead of time. Once they are toasted and cooled, store them in an airtight container at room temperature for a day or two.
Then, when it is party time, all you have to do is pack up the goat cheese, prosciutto, and sliced peaches and assemble the crostini right before serving. This keeps the bread crisp and the toppings fresh, and it means you get to actually enjoy the party instead of being stuck in the kitchen.
Tips for the Best Peach Prosciutto Crostini
Use ripe but firm peaches so they slice cleanly and hold their shape on the crostini.
Slice the baguette evenly, about half an inch thick, so every crostini toasts at the same rate.
Let the toasted bread cool slightly before adding the goat cheese, so it spreads without melting.
Assemble right before serving to keep the crostini crisp and the peaches fresh.
Do not skip the hot honey if you love a sweet and spicy finish. It ties everything together.
What to Serve With Peach Prosciutto Crostini
This peach prosciutto crostini is a gorgeous addition to any summer spread. Serve it alongside a cheese board, olives, marinated vegetables, and more crostini for an effortless grazing table. It pairs beautifully with a chilled glass of white wine, rose, or a spritz, and it is a lovely start to a summer dinner party or backyard get-together. This peach prosciutto crostini is also right at home on a brunch table or packed up for a picnic in the park.
Why Peach and Prosciutto Are a Perfect Summer Pairing
The magic of this peach prosciutto crostini comes down to that classic combination of sweet and salty. Ripe summer peaches are juicy and floral, and they play perfectly against the delicate, salty prosciutto. Add creamy, tangy goat cheese and a crunchy toasted baguette, and you get a little bite with contrast in every layer.
It is the same idea behind so many summer favorites, from melon and prosciutto to peach and burrata, but the crostini format makes it easy to serve to a crowd. Each one is its own perfect two-bite appetizer, so there is no slicing or plating at the party. A drizzle of hot honey adds a gentle heat that rounds everything out, which is exactly why this peach prosciutto crostini tastes like something you would order at a restaurant, even though it takes minutes to throw together at home.
Storage
Peach prosciutto crostini is best enjoyed fresh, while the bread is crisp and the peaches are juicy. If you have already assembled them, they are best eaten within an hour or two, since the bread will soften over time.
To make ahead, keep the components separate. Store the toasted crostini in an airtight container at room temperature for up to 2 days, and keep the goat cheese, prosciutto, and sliced peaches in the fridge until you are ready to assemble.
FAQ
What is peach prosciutto crostini?
Peach prosciutto crostini is an easy summer appetizer made with toasted baguette slices spread with goat cheese and topped with salty prosciutto and sweet, ripe peach. A drizzle of hot honey takes it over the top.
Can I make peach prosciutto crostini ahead of time?
Yes. Toast the baguette slices ahead and store them airtight, then pack up the toppings and assemble right before serving so the crostini stay crisp. It is perfect party food.
What kind of peaches work best?
Ripe but still firm peaches are ideal because they slice cleanly and hold their shape. In a pinch, nectarines or figs are a lovely swap.
Can I use a different cheese?
Goat cheese is creamy and tangy, and honey goat cheese is especially good here, but whipped ricotta, burrata, or cream cheese all work beautifully.
Do I need the hot honey?
It is optional but highly recommended. The sweet heat balances the salty prosciutto and creamy cheese. Regular honey with a pinch of chili flakes works too.
How To Make Peach Prosciutto Crostini (Easy Summer Appetizer)
The Ingredients
INGREDIENTS + SUBSTITUTES
1 baguette — sliced into rounds for the crostini. Sub: sliced ciabatta or French bread.
1 to 2 peaches, thinly sliced — ripe but firm so they hold their shape. Sub: nectarines or figs.
1 pack prosciutto — salty and delicate. Sub: speck or thinly sliced capicola.
1 (6 oz) log goat cheese — I love a honey goat cheese here. Sub: whipped goat cheese, ricotta, or burrata.
Hot honey (optional) — for a sweet, spicy drizzle. Sub: regular honey with a pinch of chili flakes.
Variations to try
Add greens: a few leaves of arugula or fresh basil.
Add crunch: chopped pistachios or toasted almonds.
Add tang: a drizzle of balsamic glaze.
Swap the cheese: whipped ricotta, burrata, or cream cheese.
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What You Need
The Steps
Slice the baguette into rounds, about 1/2 inch thick.
Stovetop method: Heat a large skillet over medium heat, add a drizzle of olive oil, and add the baguette slices. Drizzle the tops with more oil and cook 3 to 4 minutes per side, until golden and crisp.
Oven method: Or preheat the oven to 400F, arrange the slices on a baking sheet, drizzle both sides with olive oil, and bake 8 to 10 minutes, until golden and crisp.
Let the crostini cool slightly, then spread each one with goat cheese.
Top with a folded piece of prosciutto and a slice of peach.
Drizzle with hot honey if using, and serve.
Recipe Tips
Make the crostini ahead: toast the baguette slices, cool, and store airtight at room temperature for up to 2 days, then assemble right before serving so they stay crisp.
Use ripe but firm peaches. Honey goat cheese is especially good here.
Hot honey and fresh basil are optional toppings as well!
This peach prosciutto crostini is peak summer in one bite: crisp golden baguette spread with creamy goat cheese, topped with salty prosciutto and sweet, juicy peach. You can toast the crostini ahead, pack everything up, and assemble at the party, which makes it such an easy crowd pleaser.
1 (6 oz) log goat cheese (I like honey goat cheese)
Olive oil, for toasting
Hot honey, for drizzling (optional)
Instructions
Slice the baguette into rounds, about 1/2 inch thick.
Stovetop method: Heat a large skillet over medium heat, add a drizzle of olive oil, and add the baguette slices. Drizzle the tops with more oil and cook 3 to 4 minutes per side, until golden and crisp.
Oven method: Or preheat the oven to 400F, arrange the slices on a baking sheet, drizzle both sides with olive oil, and bake 8 to 10 minutes, until golden and crisp.
Let the crostini cool slightly, then spread each one with goat cheese.
Top with a folded piece of prosciutto and a slice of peach.
Drizzle with hot honey if using, and serve.
Notes
Make the crostini ahead: toast the baguette slices, cool, and store airtight at room temperature for up to 2 days, then assemble right before serving so they stay crisp.
Use ripe but firm peaches. Honey goat cheese is especially good here.
Hot honey and fresh basil are optional toppings as well!
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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