Sweet, creamy, crunchy, and tangy—these Goat’s Cheese and Peach Crostini are the perfect summer appetiser or elegant party bite. Combining creamy whipped goat’s cheese with juicy grilled peaches, a drizzle of honey, and a sprinkle of toasted walnuts and fresh thyme, each bite is bursting with flavor and texture. Served on golden, crisp griddled baguette slices, this simple yet sophisticated dish is ideal for alfresco dining, entertaining guests, or elevating your everyday snack game. Ready in minutes and full of vibrant seasonal ingredients, it’s a true crowd-pleaser.
· Olive oil
· Baker toms rustic baguette
· 400g Cream cheese
· 200g Goats cheese
· 2 Peaches
· Honey to drizzle
· 50g Walnuts
· Thyme to garnish
Heat a griddle pan to medium high and slice the bread into serving sized pieces, once the pan is hot drizzle the bread with olive oil and griddle until golden crisp (or grill if you don’t have a griddle pan). Take your peaches and cut them into 1/4s or 1/6s depending on the size and remove the stone, toss in a little olive oil and once the bread is out of the griddle pan cook the peach segments a few at a time, you want them to soften a little and pick up some colour but keep a close eye on them as they can burn quickly. Once done set aside to cool. In a food mixer bowl or by hand with a wooden spoon, beat the goats cheese into the cream cheese until smooth with no lumps, add a little salt and pepper and set aside. When ready to assemble spread a layer of the whipped goats cheese over the griddled bread and top with the peach segment then drizzle them all with a little honey , before crushing over the walnuts and sprinkling over some freshly picked thyme.