Spicy roasted peach crostini is the perfect easy summertime snack or appetizer. Crunchy crostini is topped with whipped cream cheese and slightly spicy and sweet roasted peaches on top.
What is crostini made of?
Crostini is a simple combination of sliced bread, like French or even a baguette, then brushed with olive oil or spread with butter, which is how I prefer it. It is then baked in a conventional or toaster oven until crispy. You want it to come out and have a definite crunch to it.
What should you watch while enjoying a great summertime appetizer?
Now that it’s getting towards the end of summer, it’s getting darker earlier so that means we can set up the projector outside. I really like to watch comedies out there (too dark & a little scary for a horror flick as much as I love them) so Wet Hot American Summer it is!
Craft beer and crostini pairing
The beer: Wake and Lake Pilsner from Three Blondes Brewing.
Tasty, tasty, tasty. The perfect summer beer. Paired perfectly with the little bit of spice from the cayenne pepper and the sweetness of the peaches.
This fruit and cheese crostini has-
- Fresh peaches. For this recipe, I used a combination of yellow peach and donut peaches since I had recently picked up the donut peaches to give them a try from our local grocery store. They are great as a snack or roasted like in this recipe.
- Brown sugar and cayenne pepper. Mixed together with the peaches the sweetness and the heat add a depth of flavor as the peaches are baked in the oven.
- Pure maple syrup and olive oil. Even though there is brown sugar already, the maple syrup adds a lovely golden color and a little more sweetness as the peaches cook.
- Whipped cream cheese. Spreadable cream cheese is something that I keep in my refrigerator at all times. It’s perfect for spreading on everything from sandwiches to this appetizer.
- French bread and butter. These two ingredients make an easy crostini recipe that is the perfect vehicle for all kinds of dips and spreads.
How to make spicy roasted peach crostini step-by-step
Preheat the oven to 425 degrees. The peaches will start roasting first and then in the last 8 minutes, you will add the French bread to the oven to bake.
Cut and dice the peaches into small bites. Add the peaches to a bowl and drizzle with honey and olive oil. Sprinkle the brown sugar and cayenne pepper over the top. Stir to combine to coat the peaches.
Spread out evenly on a baking sheet lined with parchment paper.
Roast for 35 minutes.
In the last 10 minutes of baking the peaches, make the crostini.
Slice the French bread into slices of medium thickness. I like to place the slices on the pan as I cut them to make sure that I have enough space and the pieces aren’t overcrowded on the 9×13 baking sheet.
Use a knife to spread both sides with softened butter, placing them back on the sheet pan.
If you don’t use all of the bread for this recipe, you can use it to make homemade croutons like these air fryer ranch croutons.
Bake the bread in the oven at the same temperature as the peaches. After 4 minutes, remove the pan and flip the bread using tongs or a fork.
Add the pan back into the oven and bake for 4 minutes more.
Remove the pan and make sure that they are toasted until they are golden brown and crunchy. Let cool.
Top the crostini with a spread of whipped cream cheese, add the roasted peaches, then top with fresh basil for garnish.
Continue until all the crostini are topped.
These toasted crostini can also be served with the ingredients in individual bowls and can be built as you eat them.
Tips & Variations
- You can make batches of the crostini in the air fryer. Butter the bread, add to the air fryer, and cook at 400-degree for 2 minutes on each side.
- Swap out the whipped cream cheese for this whipped ricotta from A Couple Cooks.
These are kept in the refrigerator well for up to 2 days. If you serve each section separately, you can store the peaches and cream cheese in the fridge and the crostini in a Ziploc bag on the counter.
More recipes that are perfect for summer
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Spicy Roasted Peach Crostini
- 2 9×13 baking sheet
- parchment paper
Spicy Roasted Peaches
- 2 peaches diced
- 1 tablespoon pure maple syrup
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1/2 teaspoon cayenne pepper
- 1/2 loaf French bread cut into slices
- 2 tablespoons softened butter
- 1/4 cup whipped cream cheese
- fresh basil for garnish
Spicy Roasted Peaches
- Dice the peaches and add them to a bowl.2 peaches
- Drizzle on the maple syrup and olive oil.1 tablespoon pure maple syrup, 1 tablespoon olive oil
- Mix together the brown sugar and cayenne pepper. Sprinkle over the top of the peaches.1 tablespoon brown sugar, 1/2 teaspoon cayenne pepper
- Stir the peaches with a spoon to coat the pieces.
- Spread the fruit evenly onto a baking sheet. Roast in a 425-degree oven for 35 minutes.
- Slice half a load of French bread into slices.1/2 loaf French bread
- Spread each side of the slices with softened butter and place on a baking sheet.2 tablespoons softened butter
- Place it into the oven in the last 8 minutes of the time left for baking the peaches.
- After 4 minutes, remove the pan and flip the bread using tongs or a fork. Bake for 4 minutes more.
- To assemble: Spread whipped cream cheese onto each piece of crostini. Top with the peaches and sprinkle with fresh basil for garnish. Enjoy!1/4 cup whipped cream cheese, fresh basil
Tips for making this recipe:
- Dice the peaches and make sure to be careful of the peach pit and the stem.
- Make sure to spread the peaches into a thin layer on the baking sheet so they cook evenly
- To store: These are kept in the refrigerator well for up to 2 days. If you serve each section separately, you can store the peaches and cream cheese in the fridge and the crostini in a Ziploc bag on the counter.
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Last Updated on August 6, 2023 by Erin@BottomLeftoftheMitten