Peach & Tomato Crostini

peach & tomato crostini / @loveandlemons

Lately I’ve been reading all kinds of summer bucket lists that are floating around the internet. I enjoy them – they inspire me to get away from the computer and do fun things like hang out at pools with popsicles. (which I haven’t actually done, but the idea still lifts my spirit).

For me, summer + list-making don’t go hand-in-hand, so I’ll just make one goal and that is to eat ALL of the peaches. I freaking love peaches. Their season is happening here and now in Texas so I’m I making the most of it with things like peach salads, peach salsa, and peach pops, just to name a few…

herb garden pine nut spread/ @loveandlemons

The other day, with my Farmhouse bounty, I made crostini with the sweetest peaches and cherry tomatoes. The basil in my herb garden isn’t doing so well, so traditional pesto wasn’t going to be an option. Instead, I picked some pretty purple sage, oregano, chives (and a couple of sorta-bruised basil leaves) and pulsed them together with pine nuts. It’s almost pesto – I stopped short of adding the olive oil because I liked the taste of it as a chunkier spread.

Assemble the toasts with sliced peaches and cherry tomatoes and serve on a patio with Peach Sangria!

peach & tomato crostini / @loveandlemons

5.0 from 7 reviews

peach & tomato crostini

Prep time
Total time
Recipe type: appetizer or snack
herb garden pine nut spread
  • ¼ cup pine nuts
  • ½ garlic clove
  • ½ packed cup mixed herbs - sage, basil, oregano, chives, etc
  • 1-2 teaspoon fresh lemon juice
  • ½ teaspoon lemon zest
  • Sea salt and freshly ground black pepper
  • optional: add at least ¼ cup olive oil to make it a smoother pesto
for the crostini
  • toasted sourdough bread
  • sliced cherry tomatoes w/ salt and pepper
  • sliced ripe peaches
  1. In a food processor, pulse together the pine nuts, garlic and a few pinches of salt and pepper. Add the herbs, lemon juice, lemon zest and pulse again. Taste and add more salt, pepper or lemon as desired. To make it smoother, add a drizzle of olive oil to the food processor while it's running.
  2. Assemble the crostini with the spread and a few sliced peaches and tomatoes.



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Rate this recipe (after making it):  

  1. James

    this is just amazing.

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  4. wow this looks so delicious and healthy! I love peach season – I can’t resist adding them to smoothies or simply yoghurt, peaches and some homemade granola. I’m definitely going to have to try this dish!

  5. Laura from

    These look gorgeous! I love peaches, too – unfortunately, I live in Denmark, so the quality we have here (imported) is probably far from what you have in Texas. Will have to try these soon!

  6. Catherine

    this receipe taste like summer yummy!!!!!

  7. Peaches are simply better when in season making your Peach and tomato crostini here looking so divine! You’re right, best to make the most of it while you still can – I’m thinking grilled peaches with mascarpone cheese or perhaps with some homemade icecream.

  8. Kelly from

    This looks like the perfect summer recipe! I love peaches! Thanks for sharing 🙂

  9. Ryan from

    This looks so delicious! The perfect little summer snack.

  10. I’m right there with you on eating all the peaches – summer peaches are the best, especially when they’re local and fresh! 🙂

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.