When Carla & I first started the blog, we used to pick a topic or ingredient every week and we would each put our own spin on it. Just search the site for “Mexican Chocolate” or “Pickles” and you’ll see what I mean. (Yikes, our photography has come a LONG WAY! But the recipes have always been amazing.) We gave up on this after a few months, as it got a little too complicated while I was in Tokyo, but we’re bringing this concept back for a fun collaboration with the California Cling Peach Board.
Last week, Carla posted this delicious Cling Peach Salsa with Grilled Pork Chops in celebration of National Eat a Peach Day. Today I’m bringing you Cling Peach Goat Cheese Crostini as we approach the end of August, which is National Peach Month. First we’ll puree sweet California Cling Peaches, then we’ll whip it into tangy goat cheese for a creamy concoction. Spread that over crunchy crostini and top with assorted deliciousness for a perfect appetizer.
Bonus: because you’re using canned peaches, you can make this recipe all year – even when peaches are out of season! I wrote the crostini recipe using the oven, since that’s an option for everyone all year long. But if you’ve got the grill going, you should absolutely just throw the crostini on the grill for an even more delicious version. Whether you’re using the oven or the grill, however, be sure to stop cooking your crostini before they hit the “toast” stage. We’re going for slightly crisp exteriors without drying out the bread.
We love using local products on A&C, so be sure to check that your peaches are from California. The can will give the country of origin, but you can reference this great guide on the California Cling Peach Board’s website if you’re still not sure.
Besides being local (at least to us in California), there are lots of other reasons to buy California Cling Peaches. They’re picked at the peak of ripeness and packed within 24 hours. This actually makes them HIGHER in antioxidants, Vitamins A and C, and folate than fresh peaches. They’re also soooo easy to use – they’ve already been washed and peeled for you, and you can buy them sliced and diced already as well! And my personal favorite reason: they’re grown by small family farms that have been around for generations.
- Ingredients
- 1 cup California Cling Peach Slices in Light Syrup, drained
- 8 oz goat cheese, at room temperature
- 1 baguette
- 2 tablespoons olive oil
- Place the peaches in the bowl of a food processor or in a blender. Process until thoroughly pureed. Remove from food processor and set aside.
- Add the goat cheese and 6 tablespoons of the peach puree to the food processor. Process until well-combined. Put in a bowl, cover and place in the refrigerator until ready to use. This can be made up to 1 day in advance.
- Preheat the oven to 350 degrees F.
- Slice the baguette into 1/2 inch slices. Brush each side of the slices with extra virgin olive oil and arrange in one layer on a baking sheet.
- Bake 7 minutes on first side. Flip the crostini. Bake 7 minutes on second side, until just golden brown. Remove from baking sheet to cool. These can be prepared up to 1 day ahead.
- Spread the peach whipped goat cheese on the crostini. Top with desired toppings (recipes below). Enjoy!
- 1 cup diced tomatoes
- 1 teaspoon Extra Virgin Olive Oil
- pinch of salt
- a few cracks of black pepper
- 6-8 crostini (recipe above)
- about 1/2 cup Peach Whipped Goat Cheese (recipe above)
- 2 tablespoons chopped basil
- Place the diced tomatoes, olive oil, salt and pepper in a small bowl and toss to combine. This can be done up to 1 hour in advance.
- Spread a thick layer of peach goat cheese on crostini. Top with tomatoes then garnish with basil and serve.
- 5 slices of Cling Peach Slices in Light Syrup, rinsed in cold water
- 1.5 cups arugula
- 1 teaspoon red or white wine vinegar
- 1 teaspoon extra virgin olive oil
- pinch of salt
- a few cracks of black pepper
- 6-8 crostini (recipe above)
- about 1/2 cup Peach Whipped Goat Cheese (recipe above)
- Cut the peach slices into a fine dice.
- Dress the arugula with the vinegar, olive oil, salt & pepper and toss to combine.
- Spread a thick layer of peach goat cheese on crostini. Top with arugula, garnish with diced peaches, and serve.
- 6-8 crostini (recipe above)
- about 1/2 cup Peach Whipped Goat Cheese (recipe above)
- 1/3 cup of your favorite roasted and salted chopped nuts (we love walnuts, pistachios or almonds)
- 1/4 cup honey
- Spread a thick layer of peach goat cheese on 6-8 crostini. Top with nuts, drizzle with honey, and serve.
This post was created in collaboration with the California Cling Peach Board. Thank you for supporting the brands we love that love us! ?
Mmm – I want all of the crostinis and all of the peaches please!! I also love the two takes on one ingredient/concept idea! BRING IT BAAAACCCKK!