Tomato Peach Crostini
- July 9, 2024
- 0 / 5
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/TOMATO-PEACH-CROSTINI1.jpg)
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.
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/TOMATO-PEACH-CROSTINI3-600x400.jpg)
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.
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/TOMATO-PEACH-CROSTINI2-600x400.jpg)
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!
![](https://thefancypantskitchen.com/wp-content/uploads/2024/07/TOMATO-PEACH-CROSTINI-600x400.jpg)
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Tomato Peach Crostini
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Dressing:
- 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
Crostini:
- 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
Instructions
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
Ingredients
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