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Peach & Whipped Goat Cheese Crostini
Late summer peaches take center stage in this simple, seasonal appetizer. Crisp sourdough is layered with creamy whipped goat cheese, fresh peaches, hot honey, pistachios, and mint for the perfect mix of sweet, savory, and a little heat.
Ingredients
8 oz goat cheese, softened
4 oz cream cheese, softened
1 tbsp fresh lemon juice
1 tbsp olive oil, plus more for brushing
1 tbsp honey
¼ tsp salt
1 loaf sourdough bread, sliced
2 ripe peaches, thinly sliced
2–3 tbsp hot honey, for drizzling
¼ cup pistachios, roughly chopped
2 tbsp fresh mint, thinly sliced
Instructions
1
Add the goat cheese, cream cheese, lemon juice, olive oil, honey, and salt to a food processor. Blend until smooth and creamy.
2
Lightly brush the sourdough slices with olive oil and toast until golden and crisp.
3
Spread the whipped goat cheese generously over each piece of toasted sourdough.
4
Top with sliced peaches, a drizzle of hot honey, chopped pistachios, and fresh mint.
5
Arrange on a serving platter and enjoy.
SHOP THE WINE
Wine Pairing
Wente Family Vineyards Louis Mel Sauvignon Blanc is a bright match for these late summer peach crostini. Its crisp acidity balances the creamy goat cheese, while fresh fruit notes complement the ripe peaches and touch of honey. Mint and lemon bring out the wine’s refreshing character, with pistachios adding a savory finish.
Serving Suggestions
Serve these crostini as an appetizer for a late summer dinner, happy hour, or casual get-together. Arrange them on a platter just before guests arrive and pair with a chilled bottle of Louis Mel Sauvignon Blanc.