Peach Crostini with Herb-Infused Queso Fresco and a Tangy Honey Drizzle

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Why You’ll Love This Peach Crostini Recipe! 🍑 ❤️

• Summer dish vibe: Peach Crostini with Herb-Infused Queso Fresco: This dish features juicy peach slices on herbed cheese with honey and toasted baguette, perfect as a sweet-savory appetizer for summer gatherings.
• Quick and easy to make: Ready in just 10 minutes with minimal effort—simply toast bread, prepare cheese mixture, and assemble for a delightful summer snack.
• Mediterranean roots and seasonal flavor: Inspired by Italian and Spanish cuisine, this recipe celebrates fresh, seasonal ingredients like peaches, reflecting Mediterranean culinary traditions.
• Perfect for no-cook option: Skip the toasting and serve the cheese and peach on bread or crackers for a no-cook, quick, and tasty appetizer.
• Tips for the perfect Peach Crostini: Use ripe, fragrant peaches and fresh queso fresco, toast bread until crispy, and garnish with basil for the best flavor and presentation.

Table of contents:

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How to Make Peach Crostini with Herb-Infused Queso Fresco

Ingredients

Serves: 3-4 (as an appetizer)

For the Peach Crostini

• 1 baguette, sliced into 1/2-inch rounds (we used a seeded brown bread for extra flavor)
• Extra virgin olive oil
• 1 large ripe peach
• 1–2 tbsp honey, for drizzling
• Fresh basil leaves, for garnish
• Flaky Sea Salt & black pepper, to taste
• Lemon zest, optional for garnish

For the herb-infused Queso Fresco

• 8 oz. (220g) Queso fresco
• 1 tsp Dried Oregano (organic)
• Extra Virgin Olive Oil (From Italy)
• Squeeze of fresh lemon juice
• Salt and black pepper (to taste)

Equipment

• Wooden Cutting Board
• Chef Knife
• Large Glass bowl 
• Lemon Juicer (optional)
• Salad Serving platter

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Step-By-Step Instructions

Step 1 – Toast the Crostini

• Preheat oven to 430°F (220°C). 
• Arrange your bread slices on a baking sheet and brush with a little olive oil. 
• Bake for 8–10 minutes or until golden (or grill for 1-2 minutes).
• Remove from the oven and set aside to cool.

Step 2 – Make the Herb-Infused Queso Fresco

• Add the queso fresco, dried oregano, and seasoning to a small bowl. 
• Add a splash of olive oil and a small squeeze of fresh lemon juice. 
• Mix with a fork until evenly combined. 

Step 3 – Assemble Peach Crostini

• Top each toasted crostini with a forkful of the queso fresco mix (use a fork, it spreads more easily).
• Add a slice or two of peach.
• Drizzle with honey and sprinkle a few crushed walnuts on top.

Step 4 – Garnish and Serve

• Garnish with fresh basil, a pinch of flaky salt, and some freshly cracked black pepper. 
• And serve. Enjoy!

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Cooking Tips:

Use fresh ripe peaches. They will have a sweet smell, and the skin should be firm and free of blemishes

Queso Fresco Alternatives

1. Queso blanco: Very similar, often used interchangeably.
2. Feta: Similar crumbly texture, but feta is saltier and more pungent.
3. Ricotta: Softer and creamier than queso fresco, but both are fresh cheeses.e and is a great side dish alongside your favorite main meal, such as grilled meat, seafood, or fish. 

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Origin of Peach Crostini 

Peach crostini, like many modern appetizers, doesn’t have a singular point of origin but rather evolved as part of a broader culinary tradition celebrated in the Mediterranean. This is an original recipe and has direct influence from both Italian and Spanish cuisine. It celebrates the essential core of Mediterranean cuisine, celebrating flavorful, fresh, and seasonal ingredients paired with a strong contrast of flavors. 

Italian Origin of Crostini

• Crostini (meaning “little toasts” in Italian) originated in Italy, where slices of toasted or grilled bread are topped with various ingredients.
• Traditionally, crostini are served as antipasti (appetizers), and toppings might include cheeses, vegetables, meats, or spreads like pâté or tapenade.
  

Peach as a Seasonal Ingredient

• Peaches are native to China but became popular in Europe through trade and were embraced in Mediterranean cuisine.

In modern American and European cooking, seasonal fruit like peaches are often paired with cheeses (e.g., goat cheese, ricotta, burrata) and herbs (e.g., basil, thyme) for sweet-savory dishes.

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The arrival of summer and the peach season

One thing I love about Summer here in the Mediterranean is the arrival of fresh and fragrant stone fruit and peaches, and this Peach Crostini with Herb-Infused Queso Fresco recipe is a celebration of summer flavors! 

A short stroll through the old town where I live, and there is a vibrant and quite festive at times food market selling seasonal fruit and veg. I love visiting during the summer as the market swells with people and there are luscious smells of fresh fruit and veg on display at every corner. 

Walking past a stonefruit seller, he enticed me in with a free sample (the smell of the peaches had already turned me in his direction) and a few minutes later, I had a paper bag full of ripe, deliciously juicy donut peaches. Pure Mediterranean bliss! 

What type of peach to use

We used a donut peach (also known as a Saturn Peach due to its shape) as they were ripe and available at my local fresh food market. Use any peach variety you like, just ensure they are ripe, sweet, and juicy. 

Unripe peaches tend to be firm and have a rather bland taste, so look for ripe peaches that can be identified by their sweet smell, and they should be firm, but will indent easily if you press too hard (hence he phrase ‘bruise like a peach’).

What is Queso Fresco

Queso fresco is a type of fresh cheese commonly used in Spanish and Latin American cuisines. It has a slightly firm texture and is very mild in flavor with just a hint of tang. 

🧀 What is Queso Fresco?

• Name meaning: “Queso fresco” literally means “fresh cheese” in Spanish.
• Origin: While the term is Spanish, queso fresco is most closely associated with Mexican cuisine, though similar versions exist in many Latin American countries and Spain.
• Texture: Soft, crumbly, and slightly moist.
• Flavor: Mild, fresh, slightly tangy, and milky.
• Color: White.
• Milk used: Traditionally made from cow’s milk, or sometimes a mix of cow and goat’s milk.
  

🧑‍🍳 How It’s Used

Queso fresco doesn’t melt like cheddar or mozzarella—it softens when heated but keeps its shape. Common uses include:

• Sprinkled on tacos, enchiladas, or beans
• Added to soups or salads
• Used as a filling in chiles rellenos
• Crumbled over grilled vegetables or corn (elote)
  

🧂 Comparison with Other Cheeses

• Queso blanco: Very similar, often used interchangeably.
• Feta: Similar crumbly texture, but feta is saltier and more pungent.
• Ricotta: Softer and creamier than queso fresco, but both are fresh cheeses.

Nutrition Facts 

Serving Size: 1 of 4 servings
Makes: 3–4 servings (Appetizer)

Nutrient	Amount per serving	% Daily Value (DV)
Calories	280 kcal	—
Total Fat	15g	19%
• Saturated Fat	6g	30%
• Monounsaturated Fat	~6g	—
• Polyunsaturated Fat	~1g	—
Cholesterol	25mg	8%
Sodium	350mg	15%
Total Carbohydrates	25g	9%
• Dietary Fiber	2g	7%
• Total Sugars	6g	—
Protein	10g	20%
Vitamin C	6mg	7%
Calcium	150mg	12%
Iron	1mg	6%
Potassium	200mg	4%

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⚠ Notes:

• Olive oil: Assumed ~2 tbsp total for drizzling and queso (spread across 4 servings).
• Bread: Based on seeded brown baguette (whole grain), ~3 slices per serving.
• Honey: Estimated ~1.5 tbsp total.
• Queso fresco: 220g divided over 4 servings (~55g per serving).
• DV% are based on a 2,000 calorie diet.
• Optional items (lemon zest, more honey, extra drizzle) not included in high amounts.

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No-Cook Salad Recipe

This recipe is part of our (almost) No-Cook Summer Salads series. You can find more delicious and easy-to-make salad recipes here:

• Fresh & Healthy Horiatiki Greek Salad 🥬
• Panzanella Salad – Tuscan Tomato and Bread Salad 🇮🇹 🍅 🥖
• Shredded Chicken Salad | Healthy + No-Mayo Salad Recipe
• Watermelon Salad with Feta Cheese
• Tabbouleh Salad (Easy Lebanese Recipe)

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