Print

Perfect Peach Prosciutto Crostini with Balsamic Drizzle

Peach Prosciutto Crostini - featured image

A quick and easy summer appetizer combining juicy peaches, silky prosciutto, creamy goat cheese, and a tangy homemade balsamic drizzle on crisp crostini.

Ingredients

Scale
  • French baguette, sliced into 1/2-inch thick rounds
  • Extra virgin olive oil, for brushing
  • 2 medium ripe peaches, peeled and thinly sliced
  • 68 slices prosciutto
  • 4 oz fresh goat cheese or ricotta
  • Fresh basil leaves, torn
  • 1/4 cup balsamic vinegar
  • 1 tablespoon honey
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Slice the baguette into 1/2-inch thick rounds. Brush each slice lightly with extra virgin olive oil on both sides.
  3. Arrange bread slices in a single layer on the baking sheet. Toast in the oven for 10-12 minutes, flipping halfway through, until crisp and golden.
  4. While bread toasts, combine balsamic vinegar and honey in a small saucepan. Simmer over medium heat, stirring occasionally, until syrupy and coats the back of a spoon, about 7-9 minutes. Remove from heat and let cool slightly.
  5. Slice peaches thinly, about 1/8-inch thick. Peel if desired.
  6. Spread a thin layer of goat cheese on each toasted crostini.
  7. Top each crostini with peach slices, then fold a slice of prosciutto over the top.
  8. Scatter torn basil leaves on top.
  9. Drizzle the balsamic reduction generously over the crostini.
  10. Season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

Toast bread evenly to avoid chewy or burnt edges. Reduce balsamic vinegar gently to avoid bitterness. Spread cheese first to prevent sogginess. Assemble just before serving for best crunch. Balsamic drizzle can be made ahead and stored refrigerated.

Nutrition

Keywords: peach crostini, prosciutto appetizer, balsamic drizzle, summer appetizer, easy crostini recipe, goat cheese crostini