this peach crostini recipe is great with fresh basil or balsamic. everyone loves the bright colors and vibrant flavor of this summer appetizer.
recipe originally published September 11, 2012
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Fresh peach recipe
This sweet cream roasted peach crostini recipe is one of the reasons we look forward to summer. Truly, it is. I have been asked to bring this crostini to summer parties, and it always disappears quickly when I serve it.
This peach crostini is equally good with fresh chopped basil or a balsamic drizzle.
How to make peach crostini
This fresh and sweet appetizer is quick and easy to make!
Next time you see fresh peaches at the farmers market or store - or are lucky enough to grow your own - grab a baguette as well. Also pick up some cashews if you don't already have them, fresh basil or a balsamic reduction, and you've got all you need for a delicious peach crostini snack that pairs well with your evening glass of crisp cool sauv blanc.
I usually roast the peaches, but have also quickly cooked them on the stovetop. The stovetop method usually happens when I have help in the kitchen, and the baguette has been sliced and is toasting in the oven while I am ready with the chopped peaches.
I make the cashew cream first. Then I slice the baguette and get it in the oven. While the crostini toasts, I chop the peaches and get them ready for their turn in the oven (or get them in the pan).
The rest is as easy as spreading the sweet cashew cream over the toasted crostini, then topping them with fresh roasted peaches and fresh basil or balsamic.
More fresh summertime recipes
- Easy Refrigerator Jam
- Perfect Picnic Pasta Salad
- Light and Fresh Piña Coladas
- Sesame Broccoli Salad
- Cheesy Roasted Hasselback Tomatoes
- Lemon Piccata Potato Salad
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Sweet Cream Peach Crostini
our peach crostini, with a flavorful balsamic drizzle or fresh basil, is a brightly colored and vibrantly flavored summer treat.
- ¾ cup cashews
- ½ cup water
- ¼ cup maple syrup or 4-5 pitted dates
- 1 gluten free baguette, sliced thin
- 2 fresh peaches
- fresh basil leaves or balsamic vinegar
- Preheat oven to 300 °F. In blender at high speed, combine cashews, water, and maple syrup. Blend until smooth.
- Slice baguette and arrange slices on baking sheet. Toast at 300 °F for 5-7 minutes.
- While baguette toasts, pit and chop the peaches.
- Remove toasted baguette, set aside.
- Increase oven temperature to 350 °F.
- Add parchment to baking sheet (for easy cleanup). Arrange chopped peaches in single layer on baking sheet.
- Roast peaches at 350 °F for 15 – 20 minutes.
- Arrange baguette toasts on a serving platter.
- Top each toast with a spoonful of cashew cream.
- Add a spoonful of roasted peaches atop the cream.
- Finish with finely chopped fresh basil or a drizzle of balsamic reduction.
dairy, egg, gluten free and vegan recipe
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Amount Per Serving: Calories: 252Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 338mgCarbohydrates: 33gFiber: 3gSugar: 12gProtein: 9g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Michelle @ A Dish of Daily Life says
Sounds like a great appetizer! I don't cook with peaches enough, but roasting them sounds amazing! And anything with balsamic will get me every time!
Kristina Sloggett says
me too - LOVE the balsamic. it works well with the peaches, for sure!
ahh so glad you posted this recipe. I need that cream sauce, cashew heaven! perfect with peaches
Kristina Sloggett says
it really is. wish we could sit on the deck with a glass of wine and a platter of these! 🙂
Kristen @ A Mind Full Mom says
Roasting peaches is the best way to bring out their incredible flavor! Love this!
Lora @cakeduchess says
Such a beautiful post, Kristina and mouth-watering bruschetta. Sending you hugs. xx
hugs back to you, my friend 🙂
I pause to reflect each year. Our dauhter's birthday is on the 10th and I remember waking up after a day of celebration to the horror that would change so many lives. On a lighter note, I use coconut milk in a lot if things and now I can add cashew cream! Lovely recipe 🙂
such a sad time for our country - this day is always a somber one. and YES - cashew cream with coconut milk - decadent! 🙂
What a beautiful reflection, and a wonderful recipe!
thank you, Deborah!
Marta J says
Looks really delicious! I neve thought of bruschetta as a sweet treat so your recipe really intrigued me! Could be a great alternative for scones, cream and jam (I live in London so afternoon tea is really important). Thanks for sharing and come and visit my blog indigomemoirs.com, sometime!
yes, these would go well with an afternoon tea! 🙂 thanks for stopping by, Marta - I will come visit soon!