Peach and Goat Cheese Crostini


Peach and Goat Cheese Crostini with Arugula

By Amy Maltzan, adapted from the New York Times

Makes 4-6 servings

2 teaspoons freshly squeezed lemon juice

1/8 teaspoon kosher salt

Freshly ground black pepper

2 tablespoons extra virgin olive oil, more for brushing

2  medium peaches, pitted  and sliced 1⁄4-inch thick

3  slices from center of a large, crusty country-style bread loaf, halved

1½ cups arugula (preferably small leaves)

3⁄4 cup goat cheese

3 tablespoons toasted pistachios, chopped

Flaky sea salt, for sprinkling

In a medium bowl, whisk lemon juice, salt and pepper, then whisk in oil. Set half the vinaigrette aside, and then toss the sliced peaches with the remaining vinaigrette in the bowl.

Heat grill or broiler. Brush both sides of each bread slice with oil, then grill or broil until lightly charred, 1 to 1½ minutes a side.

Toss arugula with the remaining half of the vinaigrette.

Spread goat cheese onto bread slices, sprinkle with pistachios (reserving some for garnish). Top with peaches, a small handful of arugula, and a sprinkling of salt and pistachios. Serve immediately.

Amy Maltzan is an avid home cook, gardener and occasional blogger. More of her seasonally focused recipes are available at

This recipe originally appeared in our Summer 2013 issue.

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