Name: White Peach, Goat Cheese and Herb Crostini
Prep time: 8 min
Total time: 8 min
Ingredients: 8 small slices toast (ciabatta, sourdough, or sliced baguette); basil olive oil (or lemon olive oil); 2 ounces goat cheese; 2 peaches (white or yellow, halved, pitted and sliced); Coarse sea salt; Pepper; 1 ounce microgreens (assorted); 1 tablespoon chives (finely chopped); 1 tablespoon tarragon (finely chopped); 1 tablespoon mint (finely chopped); Balsamic vinegar (aged)

White Peach, Goat Cheese and Herb Crostini in a blue bowl. — Photo: Pascale Beale

The seductive aroma of white peaches at the market are the inspiration for this dish. I got a little carried away and came home with pounds and pounds of fruit, so much that I started making every dish with them, from a clafoutis, to a stone fruit jam, to salad and these juicy, sweet, succulent crostini. If you cannot find white peaches, use yellow ones. The crostini are moreish. I cannot eat just one!

White Peach, Goat Cheese and Herb Crostini on a blue plate.

Ingredients

8 small slices toast, ciabatta, sourdough, or sliced baguette
basil olive oil, or lemon olive oil
2 ounces goat cheese
2 peaches, white or yellow, halved, pitted and sliced
Coarse sea salt
Pepper
1 ounce microgreens, assorted
1 tablespoon chives, finely chopped
1 tablespoon tarragon, finely chopped
1 tablespoon mint, finely chopped
Balsamic vinegar, aged

Instructions

Drizzle a little olive oil over each piece of toast. Cover each toast with goat cheese. Lay the peach slices on top of the goat cheese and sprinkle with a pinch of salt and 1–2 grinds of pepper.
In a small bowl combine the microgreens and herbs. Using your fingers, mound the herbs on top of the peach slices. Drizzle each crostini with a little olive oil and crisscross them with a little balsamic. Serve immediately.

Nutrition

White Peach, Goat Cheese and Herb Crostini