Peach Crostini With Honey Whipped Goat Cheese
Crostini spread with light and creamy honey whipped goat cheese, topped with a peach and pomegranate mix. This is one savory/sweet summer appetizer that you can whip up in seconds!
Saturday I was planning my posting schedule for this week and realized that I never posted this appetizer from our Al Fresco Dinner Party! Shame on me. I cannot believe that I deprived you of this goodness all summer!
Both savory and sweet, these crostini are ready to impress. I am a huge fan of appetizers and could snack all day long. Which makes it no surprise that this crostini recipe is all of my favorite things combined – bread, cheese, and fruit! In only minutes you can serve an appetizer that is refreshing, beautiful, and delicious.
My Favorite Part
My favorite part of this appetizer is the honey whipped goat cheese. I am not a huge fan of goat cheese on salads, but whipped?! Oh. My. Goodness. I can’t get enough! The peach and pomegranate topping was a perfect match to the savory goat cheese. Making this recipe perfect for the summer season.
Tips and Tricks
When whipping your goat cheese, start with a small amount of honey and work your way up. You don’t want to take away the savory all together, just adding a little sweet to the mix!
When topping the bread with goat cheese, more is more! Don’t be afraid to spread it on in a thick layer. You want that flavor shining through.
Before placing the fruit mixture on top of the goat cheese, drain it out so that there is not a lot of running liquid. The fruit will stay in place on the cheese much better this way.
Peach Crostini With Honey Whipped Goat Cheese:
6 ounces goat cheese
1 1/2 tablespoons honey
1 French baguette
2 peaches, diced
1 cup pomegranate seeds
1 tablespoon white balsamic
Preheat oven to 375 degrees. Cut baguette into 1 inch thick slices and place in a single layer on a baking sheet. Bake for 8 minutes or until lightly browned and toasted. While cooling, place goat cheese and honey into the bowl of a stand mixer fitted with the paddle attachment. Whip together for about 10 minutes or until light and creamy. Spread about 1/2 tablespoon of goat cheese onto toasted bread. Combine diced peaches and pomegranate seeds, place about 1/2 teaspoon of the fruit mixture on top of the goat cheese. Once assembled, drizzle with white balsamic.
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