Grilled Peach and Hot Honey Crostini

This crostini is a celebration of summer's end, featuring the smoky, sweet flavor of grilled peaches balanced by the creamy tang of goat cheese. A drizzle of hot honey and a sprinkle of fresh thyme elevate this simple appetizer into a sophisticated, bite-sized dessert or starter. The combination of warm, soft fruit and crisp bread is utterly irresistible.

Sweet & Dessert

Ingredients

small baguette, sliced into 1/2 inch thick rounds (about 16 slices)
ripe peaches, halved and pitted
tablespoon olive oil
oz soft goat cheese (chèvre)
tablespoons hot honey (or regular honey with a pinch of chili flakes)
teaspoon fresh thyme leaves
Pinch of sea salt

Method

Preheat a grill or grill pan to medium
high heat. Brush the baguette slices lightly with olive oil and toast them for 1 minutes
minutes per side until golden and crisp. Set aside.
Brush the cut side of the peaches with the remaining olive oil. Grill the peaches cut
side down for 3 minutes
minutes until they have distinct grill marks and are slightly softened. Remove from heat and dice into small pieces.
Spread approximately 1/2 tablespoon of goat cheese onto each toasted crostini.
Top the goat cheese with a generous spoonful of the warm, diced grilled peaches.
Drizzle the crostini with hot honey and finish with a sprinkle of fresh thyme leaves and a tiny pinch of sea salt. Serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this crostini with a slightly chilled, off-dry Riesling or a Moscato d'Asti, as their bright acidity and residual sweetness will complement the peaches and the spicy honey.

From the Tini Crostini Collection