I first tried this peach and goat cheese crostini recipe as an appetizer for a family dinner. I don’t usually make appetizers, but I was eager to give it a shot. My husband, Brian, had a close call with missing out on it when he was delayed getting to the dinner table.

This recipe is like bruschetta but with peaches. When I make it, I skip mixing the goat cheese and lemon juice since goat cheese can have a tangy flavor that doesn’t need extra acidity. I just spread softened goat cheese on toasted baguette slices, top them with peach slices, and sprinkle fresh chopped thyme and basil. If I’m not serving them immediately, I wait to drizzle the honey and balsamic over the crostini just before serving.

Want to make it gluten-free?

Skip the bread and spread the goat cheese directly onto a small serving dish or plate. Dice the peaches and sprinkle them on top of the goat cheese. Top with the basil, fresh thyme, honey and balsamic. Serve this dip with Milton’s Gluten-Free Crispy Sea Salt Baked Crackers for a delicious, crowd-pleasing alternative.

I hope you’ll give this peach and goat cheese appetizer a try. It became a quick favorite, and even our son asked for it specifically, mentioning he liked it better than ‘the tomato kind.’  (bruschetta) 😃 Let me know how you liked it.