Happy Thursday and hang in there! The weekend is right around the corner! I’ve been looking forward to this weekend for quite a while. It was Tom’s birthday this week and we’re celebrating this weekend by going to Eat SF, a food and wine festival here in the city. We have a deep love of food and are excited to be spending time together eating and tasting some delicious things.
Which, speaking of delicious things, if you’ve been following my blog for any length of time then you’ll know that I am crazy about peaches. It’s been peach recipe after peach recipe here for the past few weeks and as you may have guessed, I have one more for you. I promise, this is the last one.
As you’re preparing for the weekend, this peach crostini is the perfect recipe to keep in your back pocket. It’s quick and easy to make but looks fancy and taste amazing! We like to whip these up during the weekend when we’re getting hungry between lunch and dinner and for friends when they come to visit during happy hour. They save us when we go out to dinner too because we’ve filled up on something delicious beforehand. Read on below for how to make these sweet and savory appetizers!
- Preheat your oven to 400°F.
- Cut the ciabatta into ¼" thick slices and cut each slice in half. Place as many as will fit on a baking sheet and brush each side with olive oil. Sprinkle one side with salt and pepper and bake for 10-15 minutes or until golden brown and crispy. Turn each toast over halfway through baking for even color.
- Spread each toast with goat cheese and top with a sliced peach. Drizzle with honey, sprinkle with thyme leaves and serve immediately. Enjoy!