Let’s talk about this beautiful peach crostini recipe, shall we? HELLO how delicious does this look? Toasty crostini topped with creamy whipped cottage cheese infused with lemon, then topped with juicy peaches, fresh basil, pistachios, and hot honey. Each bite is sweet, savory, a little spicy from the hot honey, crunchy, fresh, and absolutely incredible.
Serve these up at your next party to surprise guests, or add this combo to a slice of toast for the best morning ever.
Everything you’ll need to make this gorgeous peach crostini
In my opinion, the best crostini recipes are the ones packing the flavor but with simple ingredients. This peach crostini is sweet and savory with a kick of heat and a little crunch you’ll crave. Here’s what you’ll need:
- French baguette: you’ll slice a French baguette diagonally to make the base of each crostini.
- Olive oil & garlic: drizzle a little olive oil on each baguette slice so that they toast up nicely. You’ll also rub each slice with a garlic clove to give it a nice savory flavor.
- For the cottage cheese: no, we’re not slapping plain cottage cheese onto each crostini. Instead, you’ll blend it with a little lemon zest until it’s nice and smooth. Even cottage cheese haters will LOVE this whipped version.
- Peaches: the star of the crostini! Each baguette slice will be topped with a fresh peach slice.
- For topping: I love finishing these off with a drizzle of hot honey, chopped pistachios, fresh basil, and a sprinkle of flaky sea salt.
Make your own hot honey
Hot honey is exactly what it sounds like: spicy honey! You can find hot honey at many grocery stores these days, OR you can make it right at home by mixing together 2 tablespoons of honey with 1/2 teaspoon hot sauce or a pinch of cayenne pepper.
Optional ingredient swaps
There are a few swaps I can recommend to make this peach crostini your own:
- Pick your fruit: if you’re out of peaches, feel free to swap for strawberries.
- Try a new cheese: not into cottage cheese? Try whipping ricotta for similar flavor, go tangy with goat cheese, or subtle with cream cheese or burrata.
- Go nut free: simply omit the pistachios to keep the crostini nut free.
Need to make them gluten-free or dairy-free?
- To make gluten-free: swap the regular French baguette with a sturdy, gluten-free bread.
- To make dairy-free: use a spreadable, soft vegan cheese in place of the cottage cheese.
Our fav ways to jazz them up
Want to add a little something extra? Roll up a piece of prosciutto and place it on the whipped cottage cheese before adding on the peaches. YUM.
We also love adding this combo to our morning toast as a delicious, satisfying breakfast.
Serving a smaller crowd?
You can easily divide this recipe in half if you want to make a smaller amount. so easy!
Storing tips
These peach crostini are best when enjoyed the day of, so I’d recommend only assembling ones that will be eaten.
More appetizers you’ll love
- Grilled Crostini with Roasted Cherries, Ricotta & Basil
- Garlic & Herb Whipped Cottage Cheese Dip
- Pizza Puff Pastry Tarts
- Avocado Peach Salsa
- Strawberry Balsamic Bruschetta
Get all of my appetizer recipes here!
I hope you love this peach crostini recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Peach Crostini with Whipped Cottage Cheese, Basil & Hot Honey
Ingredients
- 1 french baguette, cut diagonally into 1/2 inch slices
- Olive oil, for drizzling
- 1 garlic clove, cut in half
- 1 ½ cups low-fat cottage cheese (I used good culture) or sub ricotta cheese
- Zest from 1 lemon
- 2 to 3 large ripe peaches, sliced
- Optional: 2 ounces prosciutto, cut into 18-20 pieces and rolled
- For the topping
- Hot honey, for drizzling
- ½ cup shelled roasted pistachios, chopped
- Julienned basil
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Place baguette slices on the prepared baking sheet and brush or drizzle with a little bit of olive oil and rub with the halved clove of garlic. If you can’t fit all of the crostini on the baking sheet, you’ll need to use two baking sheets. Bake for 6-8 minutes until crostini is somewhat toasted along the edges.
- Make your whipped cottage cheese: Add the cottage cheese and lemon zest to the bowl of a food processor and process until smooth and creamy, about 30 seconds to 1 minute.
- Add about a tablespoon of whipped cottage cheese mixture on top of the crostini, then top with two peach slices. Drizzle with a tiny bit of hot honey, sprinkle with chopped pistachios and finish with some basil. Sprinkle with flaky sea salt. Makes approximately 18-22 crostini.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on August 19th, 2024, and republished on July 27th, 2025.
Thanks for this easy, beautiful, and delicious appetizer!! Picked peaches down the street and basil from my garden – wow! What a wonderful way to use these fresh ingredients. Thanks for your recipes – always a hit and I’ve made many of your recipes. I made this one just as you wrote – no subs. Will definitely make this one again.
Absolutely! So happy you’ve been loving them 🙂