Tomato Peach Crostini

I can’t think of a more perfect appetizer during fresh peach and tomato season than Tomato Peach Crostini!  Peach wedges and tomatoes get tossed in a lovely bacon dressing and then topped over grilled bread that has been shmeared with goat cheese.  Summer in a bite!

In less than 30 minutes you have a delicious appetizer that reflects all the beauty and wonder of summer stonefruit.

Combine all of the ingredients for the dressing (except for the bacon) in a jar and and whisk until smooth.  Champagne or white balsamic vinegar is used here to not darken up the dressing (in a pinch, use balsamic vinegar).  Adding fig jam or honey provides a tasty sweetness.  Mix in some fresh basil and chili flakes for a touch of heat and herbiness.

Cook the bacon pieces in a skillet until they are crisp.  Drain them on paper towels and then stir into the dressing.

Go ahead and preheat your grill.  If you are one of the unfortunate folks who do not have a grill, an oven preheated to 400°F will also work but won’t provide the lovely grill marks that I adore.

Drizzle the sliced baguette with garlic oil and then grill for 2-3 minutes per side, watching closely to not burn the bread.

Toss the peaches and tomatoes with a few tablespoons of the dressing.

Spread the bread with softened goat cheese and top with peaches, tomatoes, fresh basil leaves and more dressing.

Serve these tasty bites with a cold glass of rosé!

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Lastly, if you make Tomato Peach Crostini, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Tomato Peach Crostini

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes



  • 6 thick-cut slices of bacon, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tbsp champagne or white balsamic vinegar
  • 1 tbsp fig preserves or honey
  • 1/4 cup fresh basil, chopped
  • chili flakes
  • kosher salt and black pepper


  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 sourdough or french baguette, sliced
  • 1 log goat cheese, at room temperature
  • 2 peaches, chopped or sliced
  • 1 cup cherry tomatoes, halved


To make the dressing, combine all ingredients except the bacon in a glass jar and whisk until smooth.

Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.

Preheat your grill to high heat or preheat your oven to 400° F.

To make the crostini, mix the olive oil, garlic, and a pinch of salt. Place the bread on a baking sheet and rub/drizzle with the garlic oil. Place the bread on the grill and grill both sides for 2-3 minutes per side or until lightly toasted. Remove from the grill.

Toss the peaches and tomatoes with a few tablespoons of dressing. Spread the goat cheese over the warm bread. Top with the dressing, peaches/tomatoes, and fresh basil. Drizzle over the remaining dressing.

Recipe by Half Baked Harvest


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