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Toasted crostini with brie, grilled nectarines, prosciutto and a drizzle of pesto on top

Grilled Peach Crostini with Prosciutto and Brie

Grilled Peach Crostini – Enjoy grilled peaches with creamy brie, prosciutto, honey-walnut spread, and pesto on sourdough for a delicious appetizer.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch
Cuisine American, Italian
Servings 4 people

Ingredients
  

  • 4 slices sourdough bread
  • 2 tablespoons olive oil
  • 2 ripe peaches pitted and cut into wedges
  • 100 g brie cheese sliced
  • 100 g prosciutto
  • 2 tablespoons cream cheese
  • 1 tablespoon honey
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pesto
  • Fresh basil leaves for garnish

Instructions
 

Prepare the Cream Cheese Spread:

  • In a small bowl, mix the cream cheese, honey, and chopped walnuts until well combined. Set aside.

Grill the Peaches:

  • Heat a grill pan or outdoor grill to medium-high heat.
  • Brush the peach wedges with a little olive oil.
  • Grill the peaches for about 2-3 minutes on each side, or until they have nice grill marks and are slightly softened. Remove from the grill and set aside.

Grill the Sourdough Bread:

  • Brush both sides of the sourdough slices with olive oil.
  • Grill the bread for about 1-2 minutes on each side, or until crispy and golden.

Assemble the Bruschetta:

  • Spread a layer of the cream cheese mixture on each slice of grilled sourdough.
  • Top with a few slices of prosciutto, followed by grilled peach wedges.
  • Place a few slices of brie cheese on top of the peaches.

Finish with Pesto:

  • Drizzle a small amount of pesto over each bruschetta.
  • Garnish with fresh basil leaves.

Serve:

  • Serve the bruschetta immediately, while the bread is still warm and the brie is slightly melted.

Notes

Recipe Notes:

  1. Preparation Tips: Pan-fry peaches with olive oil if no grill. Use sourdough for bruschetta and baguette for crostini.
  2. Storage: Store ingredients separately in airtight containers in the fridge for 2 days.
  3. Serving: Assemble and serve immediately for freshness.
  4. Bread: 4 big slices of sourdough or 8 small baguette slices
  5. Olive Oil: Drizzle
  6. Peaches: Ripe, pitted, and wedged
  7. Cheese: Cream cheese and brie (or ricotta, burrata)
  8. Prosciutto: Optional, or vegan alternative
  9. Walnuts: Chopped pecans, walnuts, or pistachios
  10. Pesto: Drizzle of basil pesto or balsamic vinegar; quick spinach pesto if needed
  11. Garnish: Fresh basil leaves
Keyword Peaches