Peach & Cambozola Crostini with Honey & Walnuts
These Peach & Cambozola Crostini with honey and walnuts are the ultimate elegant summer appetizer – creamy, crunchy, sweet, and savory all in one bite. Ready in just 15 minutes, they’re perfect for brunch, wine nights, or easy entertaining
Every summer, there comes a recipe that feels like it was simply meant to exist. For me, that’s this Peach & Cambozola Crostini with Honey and Walnuts. It’s the perfect little bite of everything I love: creamy cheese, juicy fruit, a touch of crunch, and a golden drizzle of honey. Sweet, tangy, savory, crunchy, creamy – all the textures and flavors you could possibly want, in one tiny, elegant crostini.
I’m a big believer that appetizers should be more than just fillers before the main course. They set the tone for the entire meal – they say “this is going to be good.” And nothing says that better than crostini. Honestly, is there anything more versatile? One toasted little slice of baguette becomes the canvas for endless combinations. But this particular crostini feels extra special – it’s indulgent, but still fresh and approachable. It looks fancy enough for a dinner party, yet it’s so easy that you could whip it up for a casual afternoon snack with a glass of wine.
And here’s the best part: this recipe doesn’t just look gorgeous – it’s also incredibly simple to make. You only need a handful of ingredients, and the assembly takes just minutes. The hardest part? Trying not to eat them all before your guests arrive.
Why You’ll Love This Peach Crostini Recipe
If you’re new around here, you’ll quickly learn that I love recipes that feel gourmet but don’t take hours of prep. These peach crostini are the perfect example:
- They’re fast and easy (ready in 15 minutes).
- They look stunning – the kind of appetizer that makes people think you hired a caterer.
- They balance sweet and savory flavors in the most addictive way.
- They’re endlessly adaptable (swap peaches for figs, try pecans instead of walnuts, drizzle with balsamic instead of honey…).
- They’re a total crowd-pleaser.
This is the kind of appetizer that gets people hovering around the kitchen, asking, “Wait, what’s in this?” and reaching for seconds.
Let’s Talk About Cambozola Black Label
Now, the real star here – aside from the peaches – is Cambozola Black Label. If you haven’t tried it yet, let me introduce you to your new obsession.
Cambozola is a German triple-cream cheese that blends the buttery richness of Camembert with the blue-veined tang of Gorgonzola. Think of it as the sophisticated cousin of Brie, with just enough blue cheese funk to keep things interesting.
The Black Label version is extra luxurious – it’s aged longer, with a bloomy rind and a creamy interior that melts on your tongue. It’s smoother and more refined than regular Cambozola, with a complex flavor that’s nutty, earthy, and slightly spicy.
Here’s why it works so beautifully in this crostini:
- The cream cheese base keeps things light and spreadable.
- The Cambozola adds depth and tang, so it’s not just “sweet on sweet.”
- Together, they create the dreamiest whipped cheese spread – airy, creamy, and just a little bit indulgent.
If you can’t find Cambozola Black Label, don’t worry – any creamy blue cheese or even a good Brie will do. But if you can get your hands on it? It’s worth every bite.
Ingredients Breakdown for Peach Crostini
Here’s everything you’ll need to make these peach crostini:
- French baguette – A crisp, chewy base that holds all the toppings. Slice on the bias for maximum surface area and toast until golden.
- Cream cheese – The silky backdrop that makes the spread smooth and airy.
- Cambozola Black Label – Adds richness, tang, and a touch of funk.
- Ripe peach – Sweet, juicy, and vibrant. The key is to choose one that’s firm enough to slice but still fragrant and ripe.
- Walnuts – For crunch and a nutty balance to the creamy cheese and sweet fruit.
- Honey – The final drizzle that ties everything together, adding a golden sheen and a touch of sweetness.
It’s simple, but every ingredient plays an important role!
Tips & Tricks for the Best Crostini
- Choose your peaches wisely. Look for ripe but firm peaches that hold their shape when sliced. Overripe peaches will turn mushy.
- Whip the cheese spread. Don’t just mash the cheeses together – whip them with a hand mixer or food processor. The texture becomes fluffy and light, which makes piping (and eating!) even better.
- Toast your bread just right. The crostini should be golden and crisp on the outside, but still have a bit of chew inside. Too hard, and they’ll crumble when you bite.
- Pipe, don’t smear. For that elegant look (like in the photo), pipe the cheese mixture onto the crostini. It makes them look bakery-level fancy with zero effort.
- Finish with flair. A drizzle of honey right before serving adds shine and makes the crostini glisten beautifully.
Entertaining with Peach Crostini
These crostini are the perfect summer appetizer. I love serving them at:
- Dinner parties (on a rustic wooden board, alongside wine).
- Brunch gatherings (they pair beautifully with mimosas).
- Wine nights (especially with a crisp white wine, like Sauvignon Blanc).
- Holiday platters (yes, even in winter – just swap peaches for pears or persimmons).
They’re versatile, elegant, and always a hit.
Variations to Try
This recipe is endlessly adaptable. A few fun ideas:
- Fig Crostini – Swap peaches for fresh figs. Perfect in late summer.
- Apple & Walnut Crostini – Try thin apple slices for fall gatherings.
- Balsamic Drizzle – Instead of honey, add a tangy balsamic glaze.
- Candied Pecans – Use candied nuts for an extra sweet crunch.
- Herb Infusion – Stir fresh thyme or rosemary into the cheese spread for a savory twist.
FAQs
Can I make these ahead of time?
You can toast the baguette and prepare the cheese mixture in advance. Assemble right before serving for the best texture.
Can I use nectarines instead of peaches?
Absolutely – nectarines are perfect here.
What wine pairs best with peach crostini?
Crisp whites (like Sauvignon Blanc or Pinot Grigio) or even a sparkling rosé.
How do I store leftovers?
These are best fresh, but you can refrigerate assembled crostini for a few hours. The bread will soften slightly.
Peach & Cambozola Crostini with Honey and Walnuts
Ingredients
Method
- Mix cream cheese and Cambozola until smooth and airy. Whip with a blender for best texture.
- Spread a thin layer of cheese mixture on each toasted baguette slice.
- Pipe extra cheese mixture on one side of each crostini.
- Place a peach slice on the other side.
- Top with walnuts and drizzle with honey.
- Serve immediately and enjoy!
