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Jean Allsopp Photo by: Jean Allsopp

Crostini with Peaches and Blue Cheese

For easy packing, keep the toasted crostini, peach mixture, and blue cheese in separate containers. Assemble on site. You'll skip broiling the cheese, but the flavor is equally sublime.

Coastal Living JULY 2005

  • Yield: Makes 3 dozen


  • 36 thin baguette slices
  • Olive oil
  • 3 cups peeled and thinly sliced peaches (about 3 medium)
  • 2 tablespoons balsamic vinegar
  • 1 cup (4 ounces) blue cheese, crumbled
  • Freshly ground black pepper (optional)


Brush baguette slices with olive oil; place on a baking sheet. Broil until toasted and crisp. Cool completely.

Toss peaches gently with vinegar. Top crostini with peaches and blue cheese. Sprinkle with pepper, if desired. Broil until cheese is hot, soft, and very lightly browned.

From Good Day for a Picnic by Jeremy Jackson (William Morrow, an imprint of HarperCollins, 2005)


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Crostini with Peaches and Blue Cheese recipe