Peach and Prosciutto Crostini with Basil and Goat Cheese

Peach and Prosciutto with Basil & Goat Cheese

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,

adapted from Cooking Light


 French bread baguette, cut diagonally

2 ounces goat cheese

2 ounces Neufchatel (light cream cheese), softened

1 tablespoon honey

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.

Hope you’re savoring the flavors of summer!

Peach and Proscuitto Crostini with Basil & Goat Cheese

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  17 comments for “Peach and Prosciutto Crostini with Basil and Goat Cheese

  1. August 11, 2014 at 6:50 am

    Love crostini’s. This one is a summer cocktail accompaniment .!🍸😊🌴

  2. Jo
    August 11, 2014 at 8:36 am

    Can’t wait to try this for my next picnic!

  3. August 11, 2014 at 9:11 am

    You are bringing this to our App party, right? :) I did a happy dance when I opened your post today because this is my very favorite type of recipe~sweet, savory, cheesy topped bread! It looks perfect for anything! I know I will be sad when the fresh peaches are gone, so I better go stock up! The last photo of the peaches in the cardboard basket on the vintage peach cloth and floating basil is adorable~

  4. August 11, 2014 at 10:10 am

    Sounds scrumptious!!! I will get the ingredients and make these for our glass(es) of wine on the patio tonight! As always your pictures and presentation is beautiful. Have a great week!

  5. August 11, 2014 at 10:10 am

    That looks so good! I might change it up to see if it will work with what I already have in my frig. Won’t be quite as light though. I have the bread, peaches, honey, marscarpone, lots of fresh basil, and pastrami. What do you think?

  6. Debbie
    August 11, 2014 at 10:33 am

    This looks wonderful,however I’ve never developed a taste for goat cheese. Would cream cheese work? Thanks, I love your blog and all the inspiration.

    • August 11, 2014 at 12:08 pm

      Hi Debbie, You could use just cream cheese or mixture of cream cheese and mascarpone :)

  7. linda kemp
    August 11, 2014 at 10:35 am

    This looks scrumptious! I think it would also be good with coffee in the morning.

  8. Peggy Thal
    August 11, 2014 at 10:52 am

    Looks so pretty and delicious.

  9. August 11, 2014 at 2:46 pm

    I love everything about this recipe / procedure ;-) There is something so warm and comforting about peaches! Wish we had good ones available here… They are picked so early for shipping that we get mealy and dry ones instead of juicy and flush! I might try this with mangoes!

  10. August 11, 2014 at 2:50 pm

    I can see me making a pig of myself with these. I love using Neufchatel instead of “regular” cream cheese. Cute vintage table cloth, too.

  11. August 12, 2014 at 1:16 pm

    Mary, this looks fantastic…such a great presentation and a great taste too!…love the sweet and savory…pinning and making!!!

  12. August 12, 2014 at 9:19 pm

    What a lovely summer appetizer, Mary! I always use Neufchâtel instead of regular cream cheese, too.

  13. August 13, 2014 at 9:15 am

    Mouthwatering pics and recipe… GROAN! Too early to be craving food, shame on you!

  14. Rattlebridge Farm
    August 17, 2014 at 4:49 pm

    Delicious appetizer, Mary. Teeny will be over immediately for peaches. :-)

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