Creamy goat cheese crostini topped with fresh juicy peaches, earthy thyme and a drizzle of honey. The perfect little bite on a hot summer’s day.
Peaches have been insanely delicious this year. I can’t seem to get enough, and good thing because I’m receiving about 3 lbs. every week from my CSA. Peaches, nectarines, donut peaches, white peaches, the varieties are endless. I bit into a donut peach yesterday and proclaimed, “this is like biting into a field of violets!” Jordan rolled his eyes 🙄.
I’ve got lots of peachy passion and I’m sharing it with you today in the form of a perfect peach crostini with goat cheese, fresh thyme, and honey.
This is one of those little bites that you dream of, a bite of summer. A bite where seasonal ingredients really have the chance to shine. A bite where creamy goat cheese pairs so perfectly with a sweet juicy peach that you want to cry a little. A bite that reminds you that fresh thyme is, in fact, the proper earthy counter balance to sweet peaches. Oh, peach crostini I love you so much!
August is made for lazy summer evenings when it’s too hot to cook and all you really want is an icy cold drink (I’m totally crushing on this tea, iced, at the moment) and to nosh on something light and tasty, preferably under the stars, or as the sun is setting. Evenings haven’t exactly been lazy/ leisurely lately (thank you very much thesis) but they have been filled with simple yummy food like this peach crostini.
Jordan started a new job last week and our schedule has changed dramatically! I try to reserve at least 2 nights a week now where I don’t see clients and make a real effort to close my computer in order to make dinner and spend some time with my man. We have gotten very used to being around each other all the time since we (previously) both worked only for ourselves and created our own schedule. We would juggle our strange hours and strange schedules beautifully and somehow always had time for long “family walks” with Penelope, leisurely dinners, and Netflix marathons. Plenty of time for living, and living well. All that good living in spite of grad school, working full time and committing to Abra’s Kitchen. Now, with his new opportunity (which I’m totally psyched about btw) we have more of a “see you after work and on the weekends” schedule. I know that’s how the majority of the world lives and works, but my gosh it’s not a lot of time at all!! Absence makes the heart grow fonder right? I guess that remains to be seen 😉 Simple dinners and sweet little appetizers have been working really well so far (one week in, I’m not patting myself on the back yet). I anticipate cooking more bulk meals as time goes on and maybe I’ll finally master that instant pot this fall!
But for now, as we adjust to our new schedule I’m grateful for these yummy little bites and concentrated few hours of “us time” in the evenings.
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 1 baguette (or slices of gluten free bread)
- 2 ounces goat cheese
- 2 peaches, sliced thinly
- a few sprigs of fresh thyme
- a drizzle of honey (about 1 tsp total, ideally buckwheat honey)
- Slice the baguette and grill or toast slices. Spread goat cheese on each slice of crostini, top with thinly sliced peach, fresh thyme, and a drizzle of honey.
- I love using dark buckwheat honey in this recipe.
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