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Grilled peach crostini is an easy summer appetizer made with juicy grilled peaches, creamy goat cheese, salty prosciutto and peppery arugula piled onto crisp slices of toasted bread. Everything is finished with a drizzle of balsamic reduction for that sweet, tangy bite that pulls all the flavors together.

Platter of grilled peach crostini with goat cheese, arugula, prosciutto and balsamic drizzle.

A Quick Look At The Recipe

Recipe Name: Grilled Peach Crostini with Arugula, Prosciutto and Goat Cheese
Ready In: 40 minutes
Serves: 4
Main Ingredients: balsamic vinegar, French baguette or ciabatta loaf, olive oil, peaches, goat cheese, organicgirl baby arugula, thinly sliced prosciutto
Why You'll Love It: Grilled Peach Crostini with Arugula, Prosciutto and Goat Cheese is the perfect light summer snack, appetizer or lunch!

I love this recipe for summer because it feels a little special without being complicated. The peaches only need a few minutes on the grill, and once the bread is toasted, you are really just layering everything together. It is such a pretty appetizer for a cookout or dinner with friends, but it is simple enough to make when you want something fresh and fun for a light meal at home.

Ingredients You’ll Need
How to Make Grilled Peach Crostini
Expert Tips
Substitutions and Variations
Frequently Asked Questions
More Summer Appetizers
Grilled Peach Crostini with Goat Cheese and Prosciutto Recipe

Ingredients You’ll Need

You only need a handful of ingredients to make these grilled peach crostini.

Peaches: Choose peaches that are ripe and fragrant but still firm enough to hold their shape on the grill.
French baguette or ciabatta: Slice the bread about 1/3-inch thick so it becomes crisp without being too difficult to bite.
Goat cheese: Let the goat cheese soften at room temperature so it spreads easily over the grilled bread.
Arugula: Baby arugula adds a fresh, peppery bite that balances the sweet peaches and balsamic.
Prosciutto: Thin slices add a salty, savory contrast to the fruit and creamy cheese.
Balsamic vinegar: The vinegar simmers into a rich, concentrated reduction for drizzling over the finished crostini.
Olive oil: Brush it over the bread and peaches before grilling, then add another light drizzle before serving.

How to Make Grilled Peach Crostini

Start by preheating the grill to medium heat. While it warms up, prepare the balsamic reduction so it has time to cool and thicken before serving.

1. Make the balsamic reduction

Pour the balsamic vinegar into a small saucepan and bring it to a gentle simmer over medium-high heat. Reduce the heat to medium-low and continue simmering for about 20 minutes, or until the vinegar has reduced to approximately 1/4 cup.

Stir it occasionally and watch it closely near the end. The reduction should lightly coat the back of a spoon but still be pourable. Remove it from the heat before it becomes very thick because it will continue to thicken as it cools.

2. Grill the bread

Cut the baguette or ciabatta into slices about 1/3-inch thick. Brush both sides lightly with olive oil, then place the slices directly on the grill.

Grill for about 2 minutes per side, until the bread is golden and crisp with visible grill marks. Check it frequently because thinner slices can toast quickly. Transfer the grilled bread to a plate.

3. Grill the peaches

Cut the peaches in half and remove the pits. Brush the cut sides lightly with olive oil, then place the peaches cut-side down on the grill.

Cook for about 3 minutes, or until grill marks appear and the peaches release easily from the grates. Flip and cook the other side for another 2 to 3 minutes. The peaches should be warmed through and slightly tender but still firm enough to slice.

Let them cool for a few minutes, then cut each peach half into thin wedges.

4. Assemble the crostini

Spread a layer of softened goat cheese over each slice of grilled bread. Add a small handful of arugula, a piece of prosciutto and a few slices of grilled peach.

Drizzle with the cooled balsamic reduction and a little extra olive oil. Serve right away while the bread is still crisp.

Pro tip: Have all of the toppings ready before you start assembling so you can build the crostini quickly and evenly.

Expert Tips

Keep the toppings light. Smaller amounts make the crostini easier to pick up and eat.
Cut the prosciutto into pieces. This keeps it from pulling the other toppings off with each bite.
Taste before adding salt. The goat cheese and prosciutto may provide enough on their own.

Substitutions and Variations

Substitute nectarines for the peaches.
Use ricotta, whipped feta or cream cheese instead of goat cheese.
Replace the prosciutto with crispy pancetta, or omit it for a vegetarian version.
Use bottled balsamic glaze instead of making the reduction.
Add fresh basil, mint, chopped pistachios or toasted walnuts.

Grilled peach crostini topped with goat cheese, arugula, prosciutto and balsamic reduction.

Frequently Asked Questions

Can grilled peach crostini be made ahead of time?

You can prepare several components ahead, but wait to assemble the crostini until just before serving. Make the balsamic reduction in advance and store it in the refrigerator. The peaches can also be grilled ahead and stored separately, but the bread has the best crisp texture when grilled shortly before serving.

How ripe should peaches be for grilling?

Use ripe but firm peaches for grilling. They should have a sweet peach aroma and give slightly when gently pressed, but they should not feel soft or mushy. Firmer peaches hold their shape better and are easier to flip and slice after grilling.

Can I make grilled peach crostini without a grill?

Yes, you can make grilled peach crostini using a grill pan on the stovetop. Cook the bread and peach halves over medium heat until lightly marked and tender. You can also toast the bread in the oven and cook the peaches in a lightly oiled skillet.

More Summer Appetizers

Keep the fresh summer flavors going with these easy appetizers that are perfect for cookouts, parties or a relaxed evening outside.

Strawberry Bruschetta with Goat Cheese – Fresh strawberries, creamy goat cheese, basil and balsamic are served over crisp toasted bread.
Fresh Bruschetta al Pomodoro – Juicy tomatoes, garlic and fresh basil make this classic bread-based appetizer bright and flavorful.
Grilled Jalapeño Poppers – Jalapeños are filled with creamy cheese and bacon, then grilled until tender with a light char.
Easy Bruschetta Dip – This scoopable appetizer layers creamy Boursin with tomatoes, basil and a drizzle of balsamic glaze.

If you make this grilled peach crostini, I’d love to hear what you think! Leave a rating and review below to share how it turned out.

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