Peach & Pesto Crostini

Serve these crostini as a summer vegetarian appetizer. Sweet grilled peaches atop crisp bread & fresh mint pesto will have everyone going back for seconds.

I feel fall suddenly coming on. We went for a walk last night after dinner and Jack made fun of me for putting a sweater on. But really, after living here so long, I think I can consider 75 degrees a “cold front.”

While the break from the heat is a welcomed one, I can’t say that I’m quite ready for summer to end. I see sweet potatoes and butternut squashes starting to come in… there will be time for those… but for now I’m savoring the last of the good summer produce.

This was probably my favorite salad of the summer… I’ve made it over and over again in one variation or another. Here, I made it as crostini. Same stuff. Add bread.

See this post for more info about how I grilled my peaches. 

Peach & Pesto Crostini

Serves: 6 crostini
  • Bread, sliced, drizzled with olive oil, and grilled or toasted
  • 1 peach (firm, yet ripe)
  • Extra-virgin olive oil, for drizzling
  • Balsamic, for drizzling
  • A few leaves arugula for each piece
  • Fresh mozzarella, sliced (optional)
For the mint & basil pesto:
  • 1 packed cup mixed mint & basil
  • ¼ cup pine nuts, toasted (you could also use walnuts instead)
  • 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
  1. Slice peaches into 6 segments per peach. In a small bowl, toss with drizzles of olive oil and balsamic and just a small pinch of salt.
  2. Heat your grill (or grill pan) to medium high heat and brush it with some oil. Place the peach slices on the hot grill and cook each side for 2-3 minutes without moving them (near the end you can gently peek to see how your grill marks are coming along). When your peaches are grilled, set aside and allow them to cool to room temperature.
  3. Meanwhile, make the pesto: Combine the mint and basil, pine nuts, garlic, lemon juice and zest, and olive oil in a small food processor with pinches of red pepper flakes, salt, and pepper. Pulse to combine, adding more oil for a smoother pesto, or leaving it chunky – whichever consistency you prefer.
  4. Assemble crostini: Top the toasted bread with the arugula, fresh mozzarella, if using, a dollop of pesto, and a peach slice.
I sliced my peach into 6 segments, so this yielded 6 pieces. Alter quantities according to how many you want and how large your peaches are.



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Rate this recipe (after making it):  

  1. sarah from

    This looks delicious. And, same here, fall is coming too quickly. I love apples and pears, but I’m hanging on to those peaches.

  2. Jess from

    I never would have thought of this combination, but to see it in pictures, it seems like it would definitely be lovely together. There’s nothing like grilled peaches – I’m always amazined with the flavor it brings out!

  3. What a lovely idea! I’m bringing these to a BBQ this weekend. A great way to celebrate the end of summer produce. Bring on the pumpkin and butternut squash though! I cannot wait for fall 🙂 Not looking forward to snow mind you. *hehe*

  4. Kasey from

    I can hardly believe that September is knocking on my door. Where do these summers go? I’ve been spotting the season’s first apples, and already, summer is starting to fade. But, I think I’m actually ready for fall leaves and apple pies…

  5. Eileen from

    What an amazing and easy late summer lunch! I love the combination of sweet summer fruit with savory pesto–I’ve actually been making a similar concoction with figs. Peaches sound like a great idea!

  6. Heather from

    So beautiful and simple – perfect late summer fare

  7. wendy from

    wow this looks incredible. i’ve never put peach with pesto. great idea!

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.