Getting back into the groove of real life after a week plus of being on vacation isn’t the easiest task, but I am chugging away. After a weekend full of all things work, I have one more very full day left in NYC today, then it’s back home to Colorado early tomorrow morning. As much as I’ve loved being away in tropical paradise and my time here in NYC, I have to say that I am excited to get back to my own bed, my favorite hiking partner, Merle, and yes, I am very excited to get back to cooking! It’s been over two weeks since I’ve stepped foot in the kitchen and I think this will have been the longest I have gone without cooking even a breakfast or lunch in probably years. It was a nice break, but kind of too long. It’s safe to say that I love being in the kitchen and cooking, so I can’t wait to get back to it this week.
What’s the first thing I’ll be making tomorrow when I get home? Without a doubt, this peach crostini. For one, I know that after two weeks of being away, the only thing that has the potential of still being edible are the peaches and goat cheese I have in the fridge. Thankfully, my freezer is stocked with ciabatta and my garden is overflowing with herbs that are screaming to be picked. While that’s my hope anyway! We’ve had our neighbor taking care of the garden, so I’m assuming it’s been watered. Hopefully, all the herbs should be overflowing. Cannot wait to start cooking up all the herb filled recipes I’ve been brainstorming.
In the meantime, let’s talk about this crostini that I made before taking off for the Caribbean (where my family is still happily soaking up the sunshine). It’s really no secret that I love a good crostini/toast situation. If you look at the appetizer section on HBH, you’ll find a quite few recipes involving toasted bread, but I mean, what’s not to love about crostini? It’s always a good idea in my book, and there are so many different ways you can do up a piece of toasted bread. Today I’m going the very summery route and using fresh peaches, because peach season is finally here and I’m pretty happy about it.
Here are the details. To start, find a good loaf if crusty bread that can hold up to some heavy toppings. I love using a loaf of ciabatta bread because it grills nicely, and well, it’s delicious. Next up, the goat cheese. I like to use a simple creamy goat cheese log. Make sure the goat cheese is at room temperature so that it’s easily spreadable. Not a big deal if you forget to take it out of the fridge, but it’s just a littler harder to uniformly spread onto the bread. The key to this crostini though is the peaches. While it’s a little early into peach season, I was able to find some super sweet, but still firm, Colorado peaches that were perfect for this crostini. I left my peaches raw to really let the sweetness and flavor from the peaches shine through. If your peaches are a bit under ripe, you can grill them along side the bread to help bring out their natural sweetness. To finish the crostini, I topped the peaches with toasted walnuts, fresh thyme, basil, and a generous drizzle of honey. Simple, but PERFECT…and PRETTY! Which you know I love.
So. I know that this recipe is technically considered more of an appetizer, but I’m excited to eat it as a late lunch tomorrow. It’s all of my favorite foods, so easy to make, and the perfect meal to welcome me home. That said, I will also be making this crostini again on the 4th of July. I still have no idea what my menu for the 4th looks like, but I do have two recipes that I know for sure will be on my menu. This crostini, and these ice cream sandwiches. Cheese, fruit, and chocolate? Sounds like I have my priorities in check…
If you make this peach crostini, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!
Pretty, sweet, cheesy, carby, and so good.
