Peach and Prosciutto Crostini with Basil and Goat Cheese is a savory
and fresh way to enjoy summer peaches.
Sweet and salty, tangy and creamy, just the right combination of flavors
for a light summer appetizer and to enjoy with a glass of wine!
I found this recipe searching for a savory way to use peaches. I made a couple of changes using a mixture of goat cheese and Neufchatel and added a wee bit of honey to sweeten and balance the tangy goat cheese.
This is more of a procedure than a recipe, feel to adjust or substitute cheeses to your taste.
I used a ratio of one to one, goat cheese to Neufchatel (or light cream cheese).
Peach and Prosciutto Crostini with Basil and Goat Cheese,
1 tablespoon coarsely chopped fresh basil, plus more for garnish
Salt & Pepper to taste
Peaches, cut into wedges
Prosciutto, cut into thin slices
Lightly coat baguette slices with olive oil and toast or grill (I used a panini press). Combine goat cheese, Neufchatel, and honey in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly among bread slices.
Wrap each peach wedge with a piece of prosciutto. Top each bread slice with wrapped peach wedge. Season with salt & pepper to taste and garnish with basil. Serve immediately.
Notes: Adjust the ratio of cheeses to your taste. You can toast the baguette slices and combine the cheese mixture in advance, but assemble just before serving for the best results.
You can find a printable recipe if you need one, HERE.