Sweet Tomato Peach Crostini with Hot Bacon Dressing, the perfect appetizer to highlight summer peaches and tomatoes. Fresh, sweet, summer peaches and tomatoes, tossed in a spicy/sweet and tangy bacon dressing. Served over grilled garlic bread with goat cheese and plenty of fresh basil. This crostini feels kind of fancy, but it’s actually so simple to make, and so amazingly GOOD.
This year’s peaches have been extra special. I haven’t had any local Colorado peaches just yet, they come sometime in August. But I was sent a box of peaches from Peaches.LA and well, they might just be some of the best peaches I’ve ever had.
I am in awe of them! So much so that half of my current summer recipes list has peaches. Yes, so many delicious recipes to come.
But first, a very summery, very delicious peach crostini.
For whatever reason, I’ve always loved pairing sweet peaches with bacon. Something about the sweet peach with the salty bacon has always been a flavor combination I’ve found to be delicious.
Over the years I’ve created countless recipes with peaches and bacon, or peaches and prosciutto. But this might be my favorite, I love the addition of the tangy goat cheese.
I start with the dressing. I’m sure many of you are familiar with this dressing. I just recently used it on my summer chicken salad and today we’re using an adapted version for these crostini.
The dressing really packs in the flavor, adding an element of savory, salty, and spicy. Crisp up some bacon, then toss it with olive oil, vinegar, and my favorite ingredient – fig preserves. The preserves add a touch of sweetness that compliment the salty bacon and chili flakes.
For the bread, I like to use a crusty sourdough baguette, but really any bread works. Simply slice the bread and drizzle it with olive oil mixed with a little garlic and salt. Then either place the bread on the grill or toast it up in the oven. During the summer months, I’m constantly grilling bread. It gives it a nice coloring, smoky flavor, and the perfect crunch.
While the bread is grilling, toss the peaches and tomatoes with the bacon dressing to season everything nicely.
Once the bread comes off the grill, spread it with goat cheese, then spoon the tomatoes and peaches over the cheese. I always finish with additional dressing and fresh basil.
If you don’t love goat cheese, use fresh burrata cheese, ricotta, or whipped feta cheese. Any of these would be delicious, but I do think the goat cheese really works well here.
It’s great for summer entertaining, a light lunch, or served alongside dinner.
And it’s very summery! And very delicious!
Looking for other summer appetizer recipes? Here are some favorites.
Lastly, if you make these Tomato Peach Crostini with Hot Bacon Dressing be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tomato Peach Crostini with Hot Bacon Dressing
Calories Per Serving: 283 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. To make the dressing. Combine all ingredients except the bacon in a glass jar and whisk until smooth.2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Stir the bacon into the dressing.3. Preheat your grill to high heat or preheat your oven to 400° F. 4. To make the crostini. Mix the olive oil, garlic, and a pinch of salt. Place the bread on a baking sheet and rub/drizzle with the garlic oil. Place the bread on the grill and grill both sides for 2-3 minutes per side or until lightly toasted. Remove from the grill.5. Toss the peaches and tomatoes with a few tablespoons of dressing. Spread the goat cheese over the warm bread. Top with the dressing, peaches/tomatoes, and fresh basil. Drizzle over the remaining dressing.