Grilled peaches over creamy goat cheese on toasted baguette, drizzled with honey and balsamic.
8 steps, about 25 minutes start to finish.
Preheat grill or grill pan to medium-high heat.
Brush peach halves with olive oil. Grill cut-side down for 3-4 minutes until caramelized and soft. Remove and slice.
Brush baguette slices with olive oil. Grill or toast until golden and crispy.
Spread a generous layer of softened goat cheese on each crostini.
Top with a slice or two of grilled peach.
Drizzle with honey and balsamic glaze.
Garnish with fresh thyme or basil leaves.
Season with a pinch of salt and black pepper. Serve immediately.
“Grill the peaches cut-side down until they get real caramelized marks, which plays against the tangy goat cheese. Assemble right before serving so the crostini stay crisp under the toppings.”
Show the Side Dish crew how it turned out, or ask a question, over in our Discord.
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