Peach & Pistachio Pesto Crostini

A summer-y appetizer with juicy farmers market peaches, vibrant Pistachio Pesto, creamy cheese, and a hit of balsamic drizzle on toasted organic baguette slices.

Perfect for entertaining or an elevated snack!

Recipe from Fixa Foods

Ingredients:

• 1 /2 organic baguette, sliced into ½-inch rounds

• 1/4 cup Pistachio Pesto (@fixafoods)

• 2 ripe fresh peaches, pitted and thinly sliced

• 4 oz soft-rind cheese (Brie, Camembert, or similar), sliced

• Fresh basil leaves

• Balsamic glaze or drizzle

• Flaky salt (like Maldon)

• A handful of arugula

• Red pepper flakes 

Instructions:

• Preheat oven to 375°F. Arrange baguette slices on a baking sheet.

• Lightly brush or drizzle with olive oil. Toast in the oven for 8–10 minutes, or until lightly golden and crisp.

• Let the toasted baguette slices cool slightly.

• Spread about 1–2 teaspoons of Pistachio Pesto on each slice.

• Place a slice of soft-rind cheese on top.

• Toss some arugula with salt and olive oil! Add a few torn arugula leaves on!

• Add 2–3 thin slices of fresh peaches.

• Slice fresh basil leaves and scatter over the crostini. Drizzle lightly with balsamic glaze. Sprinkle with flaky salt.

• Add a pinch of red pepper flakes if desired.

• Arrange on a serving platter and enjoy immediately!