Peach & Pesto Crostini is a delightful blend of sweet, savory, and crunchy that’s perfect for any occasion. Juicy, ripe peaches pair beautifully with creamy, herbaceous pesto, while the golden, toasted bread adds a satisfying crunch. This dish is a feast for the senses, offering a burst of fresh flavors in every bite. Ready in just 15 minutes, it’s an effortless way to impress your guests or treat yourself to something special.

The combination of textures—soft peaches, smooth pesto, and crisp crostini—creates a harmonious balance that’s both refreshing and indulgent. Bright, tangy notes from the pesto complement the natural sweetness of the peaches, making each mouthful a mini adventure. Whether served as an appetizer or a light snack, this recipe is a guaranteed crowd-pleaser that’s as easy to make as it is delicious.

Ingredients for Peach & Pesto Crostini

Bread, sliced, drizzled with olive oil, and grilled or toasted
1 peach (firm, yet ripe)
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Arugula, a few leaves for each piece
Fresh mozzarella, sliced (optional)
For the mint & basil pesto:
- 1 packed cup mixed mint & basil
- ¼ cup pine nuts, toasted (or walnuts as a substitute)
- ½ garlic clove, roughly chopped
- Juice and zest from ½ lemon
- ¼ cup extra-virgin olive oil, more if desired
- Pinches red pepper flakes
- Sea salt and fresh black pepper, to taste

Step-by-Step Instructions

Prepare the peaches: Slice peaches into 6 segments per peach. In a small bowl, toss with drizzles of olive oil, balsamic vinegar, and a small pinch of salt.
Grill the peaches: Heat your grill (or grill pan) to medium-high heat and brush it with oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (peek near the end to check grill marks). Once grilled, set aside to cool to room temperature.
Make the pesto: In a small food processor, combine mint, basil, pine nuts, garlic, lemon juice, lemon zest, olive oil, red pepper flakes, salt, and pepper. Pulse to combine, adding more oil for a smoother consistency or leaving it chunky, as preferred.
Assemble the crostini: Top the toasted bread with arugula, fresh mozzarella (if using), a dollop of pesto, and a grilled peach slice.

Perfect Pairings: Serving Suggestions

These Peach & Pesto Crostini make a fantastic appetizer or light meal. Serve them alongside a crisp white wine like Sauvignon Blanc or a sparkling Prosecco for a refreshing contrast. For a heartier spread, pair them with a charcuterie board or a simple green salad dressed with lemon vinaigrette.

Mix It Up: Recipe Variations

Feel free to get creative with this recipe! Swap the peaches for nectarines or grilled figs for a different fruity twist. If you’re not a fan of mint, use all basil in the pesto, or try adding a handful of spinach for extra greens. For a nut-free version, substitute toasted sunflower seeds for the pine nuts.

Quick Tips: Time-Saving Hacks

To save time, prepare the pesto a day ahead and store it in an airtight container in the fridge. You can also grill the peaches in advance and let them cool at room temperature. When ready to serve, simply assemble the crostini for a quick and elegant dish.

Storage & Freshness: Keep It Tasty

These crostini are best enjoyed fresh, but you can store components separately. Keep the grilled peaches and pesto in the fridge for up to 2 days. Assemble just before serving to prevent the bread from getting soggy. If the pesto thickens in the fridge, stir in a splash of olive oil to loosen it up.

Grill Like a Pro: Equipment Guidance

If you don’t have a grill, a grill pan works perfectly for this recipe. Make sure it’s well-oiled to prevent sticking and achieve those beautiful grill marks. For toasting the bread, a toaster oven or regular oven set to 375°F (190°C) works just as well as a grill.