Peach & Pesto Crostini Recipe

Baguette: A French baguette sliced into ½ inch pieces serves as the crispy base for the crostini.

Olive oil: Used to brush the baguette slices, giving them a golden and crispy texture when baked.

Peaches: Ripe and juicy peaches add a sweet and fresh element to the crostini.

Pesto: A flavorful spread made from basil, pine nuts, Parmesan cheese, garlic, and olive oil. You can use homemade or store-bought.

Goat cheese: Crumbled goat cheese adds a tangy and creamy texture to the crostini.

Balsamic glaze: A sweet and tangy glaze drizzled over the crostini to enhance the flavors.

To achieve the perfect crostini, ensure that the baguette slices are evenly brushed with olive oil on both sides. This not only helps them become golden and crispy but also adds a rich flavor. When spreading the pesto, use a thin, even layer to avoid overpowering the delicate taste of the ripe peaches. For a more visually appealing presentation, arrange the peach slices in a slightly overlapping pattern. Finally, when drizzling the balsamic glaze, use a light hand to create a beautiful, glossy finish without making the crostini soggy.

• baguette - Substitute with ciabatta: Ciabatta has a similar texture and can be sliced and toasted just like a baguette.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for toasting bread.

• ripe peaches - Substitute with nectarines: Nectarines have a similar sweetness and texture to peaches, making them a suitable replacement.

• pesto - Substitute with basil aioli: Basil aioli provides a creamy texture and a similar basil flavor profile as pesto.

• goat cheese - Substitute with feta cheese: Feta cheese has a tangy flavor and crumbly texture that can mimic goat cheese.

• balsamic glaze - Substitute with honey: Honey adds a sweet drizzle that complements the other flavors, though it lacks the acidity of balsamic glaze.

• Allow the crostini to cool completely before storing. This prevents condensation, which can make them soggy.

• Store the baguette slices separately from the toppings. Place the cooled baguette slices in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.

• For longer storage, freeze the baguette slices. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a resealable plastic bag or airtight container and freeze for up to 1 month.

• To reheat frozen baguette slices, preheat the oven to 375°F (190°C). Arrange the slices on a baking sheet and bake for 5-7 minutes, or until heated through and crispy.

• Store the pesto in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze the pesto in ice cube trays, then transfer the frozen cubes to a resealable plastic bag or airtight container. They can be frozen for up to 3 months.

• Peaches should be stored in the refrigerator if they are ripe. If they are not yet ripe, leave them at room temperature until they ripen, then refrigerate. Sliced peaches can be stored in an airtight container in the refrigerator for up to 2 days.

• Goat cheese should be stored in its original packaging or wrapped tightly in plastic wrap or aluminum foil. It can be kept in the refrigerator for up to 1 week.

• To assemble the crostini after storing, reheat the baguette slices if necessary, then follow the original recipe instructions: spread pesto, top with peach slices and crumbled goat cheese, and drizzle with balsamic glaze.

• If you have leftover assembled crostini, store them in an airtight container in the refrigerator. They are best eaten within 1 day, as the baguette may become soggy over time.

• Preheat your oven to 350°F (175°C). Arrange the leftover crostini on a baking sheet and bake for 5-7 minutes until they are warmed through and the baguette slices regain their crispiness.

• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and place the crostini inside for about 3-5 minutes. Keep an eye on them to ensure they don't over-toast.

• If you prefer using a skillet, heat a non-stick pan over medium heat. Place the crostini in the pan and cover with a lid. Heat for about 2-3 minutes, flipping halfway through to ensure even warming.

• For a microwave option, place the crostini on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 20-30 seconds. Note that this method may make the baguette slices less crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the crostini in the basket and air fry for 2-3 minutes. This method will help maintain the crispiness of the baguette slices.

• Oven: Used to preheat to 375°F (190°C) and bake the baguette slices until golden and crispy.

• Baking sheet: Holds the baguette slices while they bake in the oven.

• Pastry brush: Used to brush olive oil onto both sides of the baguette slices.

• Knife: Slices the baguette into ½ inch pieces and the peaches into thin slices.

• Cutting board: Provides a stable surface for slicing the baguette and peaches.

• Spoon: Spreads the pesto onto each crostini.

• Measuring spoons: Measures out the olive oil, pesto, and balsamic glaze.

• Serving platter: Arranges the finished crostini for serving.

• Cooling rack: Allows the baked baguette slices to cool slightly after coming out of the oven.

Pre-slice the baguette: Slice the baguette in advance and store it in an airtight container to save time.

Use store-bought pesto: Opt for store-bought pesto to cut down on preparation time.

Pre-crumble the goat cheese: Crumble the goat cheese ahead of time and keep it in the fridge until needed.

Prepare peaches early: Slice the peaches beforehand and store them in an airtight container to keep them fresh.

Assemble just before serving: Have all ingredients ready and assemble the crostini just before serving to maintain freshness.