• Katherine Arthurs

Peach + Prosciutto Crostini Bites with Whipped Honey Pepper Goat Cheese

Peaches are getting ripe - so what better time than NOW to make some deliciousness with them.

Sweet juicy peaches wrapped in salty prosciutto with hints of fresh thyme layered on creamy goat cheese + then the crunchiest crostini ever - it's a match!

I love a good large bite sized appetizer - that is both fresh with seasonal flavors, sweet + salty - with a big crunch. AND this has it ALL!

They not only look great but taste fabulous too!

Don't like goat cheese? Swap it out for ricotta, creamy mozzarella or burrata!

Peach + Prosciutto Crostini Bites with Whipped Honey Pepper Goat Cheese

makes enough for 12 pieces

1 baguette, sliced into 1/2 inch or smaller slices (or pre-made packaged crostini)

2-3 tablespoons + 1 teaspoon olive oil, divided

1/2 teaspoon freshly ground black pepper

1 tablespoon honey

3 oz. goat cheese, room temperature

2 peaches, cut into 6 wedges each

6 slices of prosciutto, cut into half length wise

2-3 fresh thyme sprigs, removed from the branch

Maldon flake salt or coarse sea salt for garnish

Preheat heat your oven to 400F. Arrange the sliced baguette pieces on a baking sheet in a single layer. Drizzle with olive oil on both sides. Bake for 6 minutes. Remove from the oven + flip the pieces over. Cook for an additional 6 minutes. Remove from the oven to let cool.

In a small bowl, mix together 1 teaspoon olive oil, black pepper, honey + goat cheese, using a fork or rubber spatula. Mix together fast to incorporate everything + to add some air into the mixture. Set aside.

Wrap each peach wedge with 1 piece of prosciutto + set a side.

When the crostini pieces are cooled enough to touch, spread about 1 teaspoon of the goat cheese mixture on each crostini. I like to use a wide butter knife. Place a wrapped peach on top of the goat cheese + crostini. Top with fresh thyme + a small pinch of flake salt.