Fresh Peach Crostini with Whipped Honey Feta & Balsamic Drizzle are crispy, sweet, salty, and mouthwatering.
It’s hotter than bejeezus here this week.
How’s that for an intro to an elegant dish like Fresh Peach Crostini with Whipped Honey Feta and Balsamic Drizzle? Sorry, but it’s true! We’re talking highs in the 100s with a heat index 10-15 degrees higher. Lincoln’s and my daily walk has been temporarily moved to the mall, and schools are canceling classes right and left.
Why when I was that age, I walked uphill to school both ways in the heat…
Anyway, August is going out like a lion, and I don’t know anybody around here that isn’t enjoying copious amounts of salads, take-out, and other nearly-no-heat required meals. Which is exactly why I whipped up these cool and crisp Fresh Peach Crostini with Whipped Honey Feta and Balsamic Drizzle.
I wish I could tell you I served these tasty little bites at a fabulous little party I threw at the house last weekend. No, I made them because the heat had me craving a light bite and nothing sounded better than sweet-’n'-tangy whipped feta smeared onto crisped baguette slices topped with a fresh peach slice then drizzled with luscious balsamic reduction. I enjoyed these alone and for no other reason then they were ridiculously refreshing.
Ok, ok, these babies require a tiny bit of oven time to crisp up the crostini, and a short simmer to reduce the balsamic vinegar, but the result is so worth it. Love these sweet and savory bites, which are perfect for parties, or for a moment to savor alone at home. : )
Start by making the balsamic reduction that’s drizzled on top of the crostini. Bring 1 cup balsamic vinegar to a boil in a saucepan then reduce the heat to medium and simmer until the vinegar is the consistency of thin maple syrup. Let it cool completely. FYI the vinegar will thicken as it cools so don’t let it get too thick during the simmer.
Next make the crostini by slicing up 2 mini baguettes, or 1/2 regular-sized baguette.
Slice the baguettes 1/4″ thick then brush both sides with extra virgin olive oil and season lightly with salt and pepper. Bake at 350 degrees for 5-7 minutes, or until they’re nice and golden brown. Note: crostini are AWESOME dipped in soups and chowders. Just something to remember for this fall and winter!
Next make the whipped honey feta which I am THIS excited about! Whipped feta hit the food blogging community hard earlier this summer, and per usual I am a bit late to the party. I think the addition of honey makes up for it though. In a food processor add 4oz feta cheese, 2oz cream cheese, and 2 Tablespoons honey.
Process the mixture for 3-4 minutes, scraping the sides down a few times, until it’s whippy and smooth. YUM!
Finally, slice up a couple super-ripe peaches. Look for peaches that smell like peaches, and give a little when you press in with your thumb. These were unbelievably juicy Missouri peaches, which I just adore.
To assemble, slather some of the whipped honey feta on top of the crostini then add a peach slice and drizzle with cooled balsamic reduction. Pop onto a party platter or straight to the face!
Fresh Peach Crostini with Whipped Honey Feta and Balsamic Drizzle
Makes 18 crostini
2 mini baguettes or 1/2 regular baguette
extra virgin olive oil
salt & pepper
1 cup balsamic vinegar
4oz feta cheese
2oz cream cheese
2 Tablespoons honey
2 peaches, thinly sliced
- Preheat oven to 350 degrees. Cut baguettes into 1/4″ slices then brush both sides with extra virgin olive oil and season lightly with salt and pepper. Place onto a baking sheet then bake for 5-7 minutes, or until golden brown, rotating sheet halfway through. Let cool completely.
- Bring balsamic vinegar to a boil in a small saucepan then lower heat to medium and simmer until it’s the consistency of thin maple syrup, about 15 minutes. Let cool. Note: vinegar will continue to thicken as it cools and can be made a day or two ahead of time.
- Combine feta cheese, cream cheese, and honey in a food processor then process until very smooth, scraping down sides a few times.
- Smear whipped honey feta onto cooled crostini then top with a peach slice and drizzle with cooled balsamic drizzle and serve.
What’s great about this recipe is not only the combo of sweet peach and balsamic reduction with tangy-sweet honey feta, but also the combo of textures. Crunchy crostini, creamy cheese, and juicy peach. So. Much. Win. Enjoy!