Peach Prosciutto Goat Cheese Crostini


Peach Prosciutto Goat Cheese Crostini are the perfect summer appetizer. Whipped goat cheese is spread on a toasted baguette slices and then topped with salty prosciutto, peppery arugula, juicy peach and drizzled with balsamic glaze and garnished with fresh basil. Serves 20 to 24.


I didn’t always like goat cheese.

Years ago, I might have sworn it off for all of eternity. So you can imagine my surprise when I inhaled these crostini appetizers at a friends house and my feelings on goat cheese changed.

These life changing crostini consist of slices of toasted baguette with a smear of goat cheese under layers of prosciutto, arugula, fresh peach, basil and a balsamic glaze. I could’ve consumed the entire plate.

Savory and sweet and everything in between. I heart them. A lot.


To Make These Peach Prosciutto Goat Cheese Crostini You Will Need:

  • French baguetteI use 2 demi baguettes and slice on a slight angle.
  • goat cheeseAvoid pre-crumbled as it’s usually coated in an anti-caking powder.
  • whipped cream cheeseAdds lightness to the whipped goat cheese.
  • prosciutto – I love Murray’s prosciutto de parma.
  • baby arugula A fresh leafy green that is slightly bitter and peppery. You really don’t need a lot of this just a few per crostini.
  • fresh peachA peach is ripe when you gently squeeze it gives a little.
  • balsamic glazeReduced balsamic vinegar is sweet and syrupy.
  • fresh basilAdds a fresh herbaceous flavor.
  • black pepperThis will give a little extra peppery flavor.


Start with making the whipped goat cheese. I based this version on this whipped feta, just at a much smaller scale. 

In a food processor fitted with a blade attachment add a 4 ounce log of goat cheese and 1 tablespoon whipped goat cheese.


Secure the lid and blend until smooth, scrapping the sides down as you go.

Transfer the whipped goat cheese to a separate bowl, cover and refrigerate until ready to spread. This makes about a cup.

Homemade balsamic glaze or store-bought? That’s up to you! Here is my step-by-step post on how to make a small batch of balsamic glazed that’s perfect for this recipe.


Preheat your oven to 375°.

Arrange the slices of baguette on a rimmed metal baking sheet. Bake for 6 to 8 minutes, rotating the pan halfway through until lightly toasted.

To build these bites of heaven, smear a teaspoon or so of the whipped goat cheese onto the toasted baguette slices.


Next, top with a little piece of prosciutto.

Then a few baby arugula leaves.


Next top with a peach slice.

And as if these don’t look perfect already… wait until you drizzle them with balsamic glaze and top with a basil leaf or two!

Salty, sweet and juicy and slightly funky (thank you goat cheese!)

These crostini are so flavorful! My daughters and I love</em these peach crostini, which only means you will love then too

Enjoy! And if you give this Peach Prosciutto Goat Cheese Crostini recipe a try, let me know! Snap a photo and tag me on twitter or instagram!