Dear friends, I have an announcement to make. Peach season is coming to an end. I fear that we just bought our last flat of peaches (11 big peaches for $5 @ TJ’s!). I say this with such a heavy heart. In my eyes, when peaches dwindle in the grocery store and one day disappear all together, that means that life Summer has officially ended.

Crostini are so easy to make and the topping options are endless. This combination is a great go-to recipe to have in your appetizer arsenal for when you might be craving a sweet & savory bite.

It’s love at first taste. Believe me.

To prepare:

First, slice a French baguette, on the diagonal.

Then, lightly brush or spray each side with olive oil. Lay them out in one single layer on a parchment-lined baking sheet. Bake at 400 degrees for 10-15 minutes until they are lightly browned and crispy, turning over halfway through.

Meanwhile, dice a peach and a pear. Place in a bowl and toss with a squeeze of lemon (about 1-2 tsps) to keep from browning.

When the bread is toasted, allow them to cool for a couple of minutes. When they are room temperature, spread on a good layer of honey goat cheese.

And now for a quick tangent about the cheese:

PS. If you don’t know about this honey goat cheese, I fear that you haven’t lived. It literally tastes like candy. And possibly just as addicting as peanut butter & chocolate ice cream.

Since this is goat cheese and not ice cream, the great news is that you are allowed to eat the entire thing in one sitting, if you so desire. Somehow the phrase, “I just ate a log of goat cheese” doesn’t sound as bad as, “I just ate an entire tub of ice cream. Burrrrrp.”

Uhhh… obsessed with Trader Joe’s much?

Anyways, top each honey goat cheese crostini with the diced peach and pear mixture. Garnish each with a light drizzle of honey and balsamic reduction.

BOOM. There you have it. Scrumptious central.

Go get in on this action before the peaches pack up for the fall and fly south for the winter.

Peach & Pear Honey Goat Cheese Crostini

Print Recipe

Makes about 20 crostini (or feel free to make more)

Ingredients:

20 slices of french baguette, about 1/2-inch thick, sliced on the diagonal

4 oz TJ’s honey goat cheese (or regular Chevre, if you don’t have a TJ’s nearby)

1 pear, diced

1 peach, diced

Honey, for drizzling

1/4 cup balsamic vinegar, reduced by half, for drizzling

Directions:

Slice baguette and lightly brush or spray each side with olive oil. Lay them out in one single layer on a parchment-lined baking sheet. Bake at 400 degrees for 10-15 minutes until they are lightly browned and crispy, turning over halfway through. Allow to cool down for a couple of minutes, to room temperature.

Meanwhile, dice the peach and pear then toss in a bowl with a teaspoon or two of fresh lemon juice, to keep from browning.

In a small skillet, reduce 1/4 balsamic, by about half, until the texture is thicker but still thin enough to drizzle.

Spread a good layer of honey goat cheese onto each crostini. Top with the peach-pear mixture, followed by a light drizzle of honey and balsamic reduction.

From the Little Yellow Kitchen,

Chrissy