If you’ve been following this blog then you already know how much I love a local farm stand or farmers’ market. There’s nothing like seeing all the produce being sold fresh from the source to get my creative juices flowing. And, although I love coming up with new and interesting recipes, sometimes, I feel that the best way to showcase seasonal local produce is through the simplest of preparations.
This summer my family has been spending a lot of time in Lewes, Delaware. A small, seaside town with lots of nearby farms and, of course, weekly farmers’ markets. It was there that I first came across peaches from Bennett Orchards. Plump, sweet and so incredibly delicious, these are some of the best peaches that I’ve ever had. It’s no wonder that the line in front of their stand is three time longer than that of any other vendor. The only possible exception is Old World Breads, a local artisan bakery that produces what is undoubtedly the best artisan, all natural bread in town.
And so I thought, what could be better and fresher than combining these two masterpieces to create something simple, summery and, of course so delicious.
For the bread, I chose a hearty, crusty whole wheat sourdough. Brushed it lightly with fruity olive and sprinkled it with a bit of sea salt. Then I grilled it for a few minutes on each side to toast it and to give it a beautiful smokey flavor.
While the bread was grilling, I mixed up some goat cheese with a bit of honey and a big sprinkle of freshly cracked pepper as I love the combination of something sweet and peppery. Once the bread was done, I simply spread it with the goat cheese mixture, topped that off with sliced peaches, gave the whole thing an extra drizzle of honey and a sprinkle of fresh mint.
What could be easier and more satisfying to serve on a hot summer day? The simplicity of this dish makes it elegant enough to serve as an appetizer, a delicious breakfast, lunch, or even a light dinner when accompanied by a big green salad and a glass of cold white wine (yes, please).
And did I mention the flexibility? Don’t like sourdough? Swap it out for ciabatta or a baquette. Don’t like goat cheese? No problem. Use burrata or ricotta instead. Would prefer not to use fresh mint? Top this off with some fresh basil. The modifications are easy enough to make and would still create a beautiful and delicious dish.
I hope that you will give this Peach and Honey Goat Cheese Crostini recipe a whirl. If you do, please let me know what you think or tag me on Instagram. I always love hearing from everyone and seeing pictures of anything that you make. And above all, thank you so much for stopping by.
Peach And Honey Goat Cheese Crostini
Ingredients
- 4 slices sourdough bread, cut into ½ inch slices (feel free to substitute any good crusty bread of your choice)
- 2 tbs extra virgin olive oil
- sea salt
- 8 oz goat cheese
- 2 tbs honey, plus extra for drizzling
- freshly ground black pepper
- 2 ripe peaches, thinly sliced
- 2 tbs fresh mint leaves, roughly torn
Instructions
- Preheat the grill to 400 °F.
- Brush each bread slice with olive oil and sprinkle generously with sea salt. Grill the bread for about 2-3 mininutes per side or until grill marks appear. Remove to a serving platter.
- In a small bowl, stir together the goat cheese and honey until well blended. Add a sprinkle or two of freshly ground pepper and stir to combine.
- Spread the goat cheese mixture over the bread, top with the peach slices, an extra drizzle of honey and sprinkle with fresh mint.