An elegant summer appetizer featuring crisp crostini, plain creamy goat cheese, delicate peach and prosciutto rosettes, and a generous drizzle of hot honey, finished with fresh mini basil leaves.

The Day I Fell in Love with This Appetizer

I have this thing with peaches.

Every June, when they first show up at the market – warm from the sun, with that soft, fuzzy skin and a fragrance that makes you stop mid-step – I can’t help but buy more than I need. I always think I’ll eat them all fresh. You know, standing over the sink with juice dripping down my wrists. But life happens, and inevitably a few start to soften a little too fast.

That’s how this appetizer happened.

One late summer evening, we had friends coming by – nothing fancy, just drinks on the patio and some nibbles. I had a baguette. A little goat cheese. Half a pack of prosciutto. And four peaches that were seconds away from becoming overripe. I stared at them, thinking, “Well, you’re definitely going on a crostini.” I sliced them whisper-thin, layered them over strips of prosciutto, rolled them into roses, and perched them on crisp baguette rounds with a swipe of cheese. A quick drizzle of hot honey over the top… and something just clicked.

One bite in, and we all looked at each other like, “Wait. What was that?” It was unexpected in the best way. Familiar but fresh. And instantly, it became a staple. Now I make it for everything – from girl nights to backyard birthdays. It’s a recipe that came together out of what I had, but it’s never once felt like a fallback.

Why You’ll Love These Peach & Prosciutto Rosettes

These are the appetizers you make when you want to impress – but also want to keep things easy. And honestly, it’s the kind of recipe that looks like you spent way more time on it than you did (which is always a win).

Here’s why you’ll come back to it again and again:

• No stove required (except for the crostini)
• Elegant AF – the rose shape is visually striking
• Unforgettable flavor – the balance of salty, sweet, creamy, and bright is addictive
• Prep-friendly – make parts ahead and assemble before guests arrive
• Endlessly customizable – sub fruit, cheese, or herbs based on the season

Sourcing the Good Stuff: How to Choose the Best Ingredients

When you’re working with so few components, the key to a stand-out result is choosing ingredients that really shine. Here’s how I shop for each one:

Peaches

Look for firm, ripe peaches that smell sweet at the stem. You don’t want them mushy – slicing will be a nightmare. I always choose freestone varieties (the pit pops right out), and yellow peaches tend to be more flavorful than white for this recipe.

Farmer’s market tip: Ask the vendor which peaches are best for slicing. They often know the variety and ripeness level better than the grocery staff.

Prosciutto

Good prosciutto should be soft and almost melt when it hits your tongue. I love Prosciutto di Parma, but any delicate, thinly sliced version will do. It should be pliable – if it tears easily or is too dry, skip it.

Budget tip: Many delis sell prosciutto by weight, so you can get just 6 slices without breaking the bank.

Goat Cheese

I use plain soft goat cheese here. No need for herbs or seasoning – it balances the saltiness of the prosciutto and the sweetness of the peaches beautifully. Look for log-style goat cheese (not crumbles) so it spreads smoothly.

Hot Honey

I’ve used Mike’s Hot Honey, homemade versions with red pepper flakes, and even infused honeys from small producers. They all work, but I recommend a honey that leans more sweet than blow-your-head-off spicy.

Want to DIY? Warm ½ cup honey with ½ tsp red pepper flakes for 5 minutes on low. Let it steep, strain, and store.

Why Hot Honey Works (and Where Else to Use It)

The first time I tried hot honey on fruit, it felt… wrong. Sweet on sweet? But the heat adds contrast – a subtle hum that lingers and elevates everything else.

In this crostini, the hot honey bridges the savory, salty, and sweet elements. It takes the natural sugar in the peaches and goat cheese and says, “Let’s do something exciting.”

And once you try it here, you’ll want to use it everywhere:

• Drizzled over pizza (especially pepperoni or fig + arugula)
• On fried chicken (trust me!)
• On vanilla ice cream with roasted nuts
• On breakfast toast with ricotta and berries
• On a grain bowl with sweet potatoes and feta

You’ll be hooked. I now keep a bottle on the counter like olive oil. It’s that good!

Summer Hosting: How to Build a Whole Menu Around This Crostini

This appetizer feels special enough to build a whole meal around. Here’s how I’d do it:

Start with:

• These Peach & Prosciutto Rosettes on Crostini
• A small board with marinated olives, roasted almonds, and whipped ricotta with lemon zest

Main:

• Grilled chicken thighs with a herb yogurt marinade
• Chilled orzo salad with Kalamata olives, and dill
• A zucchini and Burrata salad with lemon vinaigrette

Dessert:

• Fresh peach slices with mascarpone and crushed amaretti

Serve with a bottle of chilled rosé or cucumber-mint lemonade and call it a perfect summer night.

Want to Mix It Up? Try These Variations

The peach + prosciutto combo is iconic, but don’t stop there. Here are a few favorite twists:

Fig & Goat Cheese

Replace peaches with thinly sliced fresh figs. Add a sprinkle of rosemary and still use hot honey.

Plum & Ricotta

Use soft ricotta cheese instead of goat cheese and thinly sliced red plums. Add crushed pistachios on top.

Strawberry & Brie

Brie slices in place of goat cheese, with fresh strawberries and a drizzle of balsamic reduction.

Apple & Blue Cheese

For fall hosting – thin apple slices, creamy blue cheese, and a honey drizzle. Add walnuts for crunch.

FAQ: Peach & Prosciutto Crostini Questions, Answered

Can I make these the night before?
Not recommended. You can toast the crostini and slice peaches ahead, but assemble right before serving for best texture.

Can I use nectarines instead?
Yes! Nectarines are firmer and easier to slice. They’re a great sub.

Can I skip the goat cheese or use something else?
You can! Ricotta, whipped feta, or even Boursin all work well – just make sure to keep it spreadable.

What if I can’t find hot honey?
Make your own (see tip above) or just use regular honey and sprinkle with chili flakes or a dash of cayenne.

Do I need to peel the peaches?
Not at all. The skin helps the slices hold their shape, especially when rolling into rosettes.

Last Thoughts

I know we all say things like “this recipe is so simple,” but this one? It really is.

It’s the kind of appetizer that doesn’t just fill a spot on the table – it steals it. It makes people pause. It sparks conversation. It’s the bite that disappears first, and someone will always ask for the recipe.

And the best part? You made it in under 30 minutes with a few ingredients, most of which you probably already had.

That’s my favorite kind of kitchen magic. No stress. No fuss. Just really beautiful, really good food that makes people feel cared for.

So whether you’re hosting a group or treating yourself to something a little extra, I hope you try it. And if you do, I’d love to know how it turned out. Truly. Message me. Leave a comment. Show me your version.

You can even swap the peach for whatever you’ve got softening on the counter. I won’t tell.