This Grilled Peach Crostini with Balsamic Glaze is the ultimate quick and easy summer appetizer. Grilled sourdough bread is layered with creamy ricotta cheese, sweet honey, juicy grilled peaches, a drizzle of balsamic glaze, and fresh basil. A delicious treat for your next barbeque or date night on the patio.

Yes Y’all it’s another peach recipe! Peaches are everywhere here in The Hill Country, and we keep buying them because they are sooo sweet and delish! I love coming up with different ways to use them.

This recipe was actually inspired by a Meyer lemon pizza Tom recently made. I subbed sourdough crostini for the pizza dough and grilled peaches for the Meyer lemons. So YUMMY and so easy to put together!

Tammy’s Tips for Making Grilled Peach Crostini with Balsamic Glaze

Name: Grilled Peach Crostini with Balsamic Glaze
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 loaf sourdough bread, sliced (can slice large pieces in half); 2 large peaches, sliced (slightly under-ripe peaches work best); 8 oz ricotta cheese; honey for drizzling; extra virgin olive oil; 1/4 cup balsamic vinegar; fresh basil, for garnish

Peaches – Slightly under-ripe peaches work best in this recipe because they are much easier to slice. They will caramelize and get nice and sweet when you grill them. No need to peel the peaches. They get soft when they are cooked, and the peel provides extra fiber and nutrients.

Sourdough Bread – I like to use sourdough bread for crostini. Not only does it add great flavor, but it is also easier to digest than conventional bread, and it is less likely to spike blood sugar.

Ricotta Cheese – Be sure to read the ingredient label when purchasing ricotta cheese. Some brands add modified corn starch, carrageenan, and other highly processed ingredients. Organic Valley is my favorite brand for ricotta cheese. It only contains organic milk, organic vinegar, and salt.

Goat cheese would also be delish! It can be quite crumbly, so for this recipe, I recommend bringing the goat cheese to room temperature, and then whipping until becomes nice and fluffy.

Balsamic Glaze – Homemade balsamic glaze drizzled over the top is the perfect finishing touch. It takes just a few minutes to make and you only need balsamic vinegar. Some store-bought glazes contain caramel color and gums.

You are going to love this easy crowd-pleasing summer appetizer! If you make this Grilled Peach Crostini, please let me know. You can leave a comment and/or a rating below, and be sure to tag me on Instagram. I love hearing from you and seeing your creations!

Grilled Peach Crostini with Balsamic Glaze

Course Appetizer

Cuisine American

Keyword crostini, peaches, peach recipe, summer appetizer, barbeque, sourdough bread,, easy summer recipe

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

1 loaf sourdough bread, sliced can slice large pieces in half
2 large peaches, sliced slightly under-ripe peaches work best
8 oz ricotta cheese
honey for drizzling
extra virgin olive oil
1/4 cup balsamic vinegar
fresh basil, for garnish

Instructions

For The Balsamic Glaze

Cook balsamic vinegar in a small pot over medium heat until it boils. Stir and let simmer until it is reduced by half and becomes thick and syrupy, about 10 minutes. Remove from heat and set aside.

For The Crostini

While glaze is cooking, preheat grill to high heat.
Place the sliced sourdough bread on a baking sheet and brush both sides with olive oil. Do the same for the peaches.
Place the peaches on the grill and grill for 2-3 minutes on each side or until lightly caramelized. Be careful not to over-cook because they will get mushy.
Once you get the peaches going, add the bread to the grill. Grill for 2-3 minutes on each side.
Remove the toasted bread and peaches from the grill. Spread the ricotta on the bread and drizzle the ricotta with honey. Top with a few peach slices. Next, drizzle the peaches with the balsamic glaze and garnish with fresh basil.