Thyme, Peach, Honey & Goat Cheese Crostini


The Perfect Summer Appetizer

This recipe was slightly adapted from Half Baked Harvest and we cannot get enough of it!! This super summery combination of flavors makes a delicious appetizer, but we’d be happy to eat a plate of these with a glass of wine for dinner. Our version uses our Fresh Basil Olive Oil and Peach White Balsamic Vinegar but you can experiment with your favorite EVOO and balsamic vinegar.

Serves 6 – 8


6-8 ounces goat cheese, at room temperature
2 teaspoons lemon juice
2 tablespoons fresh thyme leaves, plus more for serving
1 loaf ciabatta bread, sliced
Fresh Basil Olive Oil, for drizzling
kosher salt and pepper
2 ripe peaches, sliced
1/4 cup fresh basil leaves
1/3 cup toasted walnuts
honey, for drizzling
Peach White Balsamic Vinegar, for drizzling

Preheat your grill to high heat or preheat your oven to 400 degrees F. In a medium bowl, stir together the goat cheese, lemon juice and thyme.

Place the bread on a baking sheet and drizzle with olive oil on both sides of each slice, season with salt and pepper. Place the bread on the grill and grill both for about 2-3 minutes per side or until lightly toasted. Remove from the grill.

Spread the goat cheese over the bread and top with peaches. Season with salt and pepper. Top with basil and walnuts. Drizzle with honey and balsamic. Serve and enjoy!

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