White Peach, Goat Cheese and Herb Crostini

Name: White Peach, Goat Cheese and Herb Crostini
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 8 small slices of toast — this can be ciabatta, sourdough or sliced baguette; Basil or lemon olive oil; 2 oz goat cheese; 2 white (or yellow) peaches — halved, pitted and sliced; Coarse sea salt; Pepper; 1 oz assorted microgreens; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped tarragon; 1 tablespoon finely chopped mint; Aged balsamic

By Pascale Beale

Updated August 2026

appetizerFruit-ForwardNut-FreeQuick & EasySummerVegetarian

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White Peach, Goat Cheese and Herb Crostini

Photography by Pascale's Kitchen Studio

Total Time 10 minutes

Difficulty Easy

Prep Time 10 minutes

Cook Time 0

The seductive aroma of white peaches at the market are behind the inspiration for this dish. I may have got a little carried away and came home with pounds and pounds of fruit, so much so, that I started making every dish with them, from a clafoutis, to a stone fruit jam, to salad and these juicy, sweet, succulent crostini. If you cannot find white peaches, use yellow ones. The crostini are moreish. I cannot eat just one.

Preparation

1
Drizzle a little olive oil over each piece of toast. Cover each toast with goat cheese. Lay the peach slices on top of the goat cheese and sprinkle with a pinch of salt and 1-2 grinds of pepper.
2
In a small bowl combine the microgreens and herbs. Using your fingers, mound the herbs on top of the peach slices. Drizzle each crostini with a little olive oil and crisscross them with a little balsamic. Serve immediately.

This recipe appeared in Al Fresco: The Pleasures of Gathering Outdoors, written for Edible Santa Barbara.

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White Peach, Goat Cheese and Herb Crostini

Preparation

From Pascale's Kitchen Shop

Basil Olive Oil

Sel de Guerande (Large)

Lemon Olive Oil

Letters from the Market Table