Tomato Confit & Peach Crostini

This has to be one of the easiest, most delicious cheese-tomato toast recipes out there. Toasted baguette slices spread with chevre goat cheese, topped tasty tomato confit, + slices of sweet juicy peaches, dusted with tiny thyme leaves, black pepper and a few drops of honey how good does that sound.

Garlic-rubbed baugette-crostini happens to be the perfect vehicle to deliver all those goodies straight to your mouth.

This otherwise simple cheese toast is taken to the next level with a few jammy tomatoes that have been slow cooked in olive oil or if you’re in a hurry the same can be achieved by pan-blistering cherry tomatoes, both ways are delicious and achieve similar results. This crostini screams summer entertaining and makes an excellent light lunch, its also a perfect way to use up those fresh farmers market tomatoes and peaches, so make this recipe on repeat from now until early fall. Try this recipe, you won’t regret it.

Ingredients For Tomato and Peach Crostini:

• Goat Cheese: I bought a log of goat cheese for this spread, if you’re store have flavored chevre like honey goat cheese try to get that. Trader Joe’s happens to have if you need a store to buy or regular goat cheese will work too. Bring the goat cheese to room temperature so that it’s spreadable.
• Peaches: ripe juicy peaches are best this time of the year. We’ll need one or two.
• Tomato Confit: If you have time I recommend making tomato confit, a great recipe to use up those farmer market tomatoes. If not, no worries simply pan blister some tomatoes and use them. Both will give you similar results.
• Garlic: rubbing a whole peeled garlic clove on the crostini when it’s hot from the oven will give an extra layer of flavor, leave it out if you’re not into garlic.
• Fresh Herbs: We’ll add fresh thyme and basil ob top for some freshness to compliment all the flavors.
• Red-Pepper Flakes: To add a little heat, its optional!
• Baguette: I like to slice the baguette on an angle to make it look a bit fancy! Brush the bread with olive oil and bake until it’s golden and crispy.

How to Make Tomato Peach Crostini

1. Blister the tomatoes: Warm a dry skillet over medium-high heat until it’s hot. Add the cherry tomatoes to the pan and let them sit for 45-60 seconds undisturbed. Gently roll the pan so the tomatoes blister evenly. Drop the heat to low and drizzle a little olive oil, before season with kosher salt and black pepper.
2. Tomato Confit: to make tomato confit follow this link.
3. Goat-cheese: also called Cherve in French. Bring it to room temperature so its easy to spread.
4. Peaches: Slice the peaches.
5. Bread: slice the baguette into 3/4-inch-thick slices. Brush with olive oil. Place the crostini in the oven and bake for 8-10 minutes, flipping them over around the halfway mark. (Keep a watchful eye, they char very quickly.) Remove from the oven when golden and crispy. Peel a clove of garlic and rub the bread with the cut side to flavor the crostini.