This peach crostini recipe shines in summer, whether finished with fresh basil or a drizzle of balsamic. The bright colors and clean, fruity flavors make it a fan favorite at warm-weather gatherings.
Recipe originally published September 11, 2012
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- Fresh peach recipe
- How to make crostini
- More fresh summertime recipes
- Sweet Cream Peach Crostini Recipe
Fresh peach recipe
This sweet cream roasted peach crostini is one of those simple seasonal treats that make summer feel special. I bring it to potlucks and backyard gatherings because it’s easy to prepare, travels well, and always disappears fast. The combination of creamy cashew base and tender peach, lifted with either fresh basil or a balsamic reduction, makes for an elegant bite.
The recipe works with ripe fresh peaches or slightly firmer ones that roast well. If peaches are very juicy, blot excess juice before topping the crostini so the toast stays crisp. The cashew cream is naturally sweetened and spreads smoothly, providing a neutral, rich stage for the roasted fruit and bright herb or tangy balsamic.
How to make peach crostini
This appetizer is quick, approachable, and full of summer flavor. Plan on three short steps: make the cashew cream, toast the baguette slices, and roast or quickly sauté the peaches. Assemble just before serving so the crostini remain crisp.
Start by blending soaked or raw cashews with water and maple syrup (or dates) until completely smooth. This sweet cashew cream replaces dairy-based spreads and keeps the recipe vegan and dairy-free while adding a silky texture.
Slice a baguette thinly and briefly toast the slices in a 300 °F oven until they’re lightly golden and crisp. While the toasts are baking, pit and chop the peaches. You can roast the peaches on a sheet pan at 350 °F for 15–20 minutes until they’re tender and slightly caramelized, or sauté them quickly in a pan if you prefer faster preparation. Roasting concentrates the sweetness and softens the fruit for a meltingly good topping.
To assemble, spread a spoonful of cashew cream on each toasted baguette slice, top with roasted peach pieces, and finish with either finely chopped fresh basil or a drizzle of balsamic reduction. The basil adds a peppery, herbal lift; balsamic brings a sweet-tangy complexity. Both are excellent — choose based on your mood or what you have on hand.
These crostini pair beautifully with a crisp white wine, sparkling water, or as part of a larger summer appetizer spread. They’re great for entertaining because they can be prepared mostly ahead of time and assembled quickly at the last minute.
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
This sweet cream peach crostini, finished with either fresh basil or a balsamic drizzle, is a colorful, vibrant appetizer that highlights ripe summer fruit.
10 minutes
20 minutes
30 minutes
Ingredients
- ¾ cup cashews
- ½ cup water
- ¼ cup maple syrup or 4–5 pitted dates
- 1 baguette (gluten-free if desired), sliced thin
- 2 fresh peaches
- Fresh basil leaves or balsamic vinegar (for finishing)
Instructions
- Preheat oven to 300 °F. In a high-speed blender, combine cashews, water, and maple syrup (or dates). Blend until completely smooth to form the sweet cashew cream.
- Slice the baguette and arrange slices in a single layer on a baking sheet. Toast at 300 °F for 5–7 minutes, until lightly golden and crisp.
- While the baguette toasts, pit and chop the peaches into bite-sized pieces.
- Remove the toasted baguette and set aside.
- Increase oven temperature to 350 °F.
- Line a baking sheet with parchment for easy cleanup. Arrange the chopped peaches in a single layer on the sheet.
- Roast the peaches at 350 °F for 15–20 minutes, until tender and slightly caramelized. Alternatively, briefly sauté peaches in a skillet until softened.
- Arrange baguette toasts on a serving platter.
- Spread a spoonful of cashew cream on each toast.
- Add a spoonful of roasted peaches on top of the cream.
- Finish each crostini with finely chopped fresh basil or a drizzle of balsamic reduction.
Notes
Dairy-free, egg-free, gluten-free (if using a gluten-free baguette), and vegan-friendly.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 252
Total Fat: 7g
Saturated Fat: 1g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 0mg
Sodium: 338mg
Carbohydrates: 33g
Fiber: 3g
Sugar: 12g
Protein: 9g
Nutrition calculations vary by calculator and are for informational purposes only.
about Kristina:
Kristina is spabettie. She discovered a love of cooking at an early age and launched spabettie in 2010 to share vibrant vegan recipes. Kristina turned her culinary training into a collection of accessible, colorful plant-based dishes that celebrate seasonal ingredients.
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