Name: Peach Toast with Crème de Brie
Total time: 15 min
Ingredients: 4 slices sourdough bread; 4-6 tbsp Crème de Brie (or to taste); 1 ripe peach (thinly sliced); 4 slices prosciutto (torn); Fresh basil leaves (for garnish); Hot honey (for drizzling)

Crème de Brie spreads like soft butter onto warm sourdough, and everything built on top of it – ripe peach, prosciutto, basil, hot honey – just works!

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The combination is sweet, salty, creamy, and slightly spicy, and it comes together in fifteen minutes without any cooking beyond toasting the bread.

This is my go-to when peaches are in season and I want something that looks intentional without taking any real effort.

Why You’ll Love This Recipe

Ready in 15 minutes, no cooking beyond toasting the bread

Six ingredients, all of which you can find at a regular grocery store

Works as an appetizer, a brunch dish, or a light lunch

The hot honey is optional but genuinely makes it better

If you like this combination of brie and prosciutto, my Baked Brie with Raspberry Preserves and Prosciutto takes it somewhere warmer.

Ingredients

Sourdough bread A thick slice of good sourdough is the right base here – sturdy enough to hold the toppings without going soggy, with enough flavor to stand up to the Crème de Brie. Slice it about half an inch thick. A country loaf or batard works just as well if you don’t have sourdough.

Crème de Brie Softer and more spreadable than a standard brie wheel, Crème de Brie goes onto the warm toast like a very good soft cheese – it melts slightly into the bread and creates a rich, creamy base. Find it in the specialty cheese section of most grocery stores. If you can’t find it, double crème brie or a good spreadable brie will work. Goat cheese is a sharper substitute that pairs well with peach but changes the flavor profile noticeably.

Fresh peaches Ripe but still firm – they should give slightly when pressed but hold their shape when sliced. Mushy peaches will make the toast wet. Nectarines work just as well and don’t require peeling. Outside of peak season, grilled peaches or even good-quality jarred peaches in light syrup (patted dry) are a reasonable substitute.

Prosciutto Thin slices draped loosely rather than laid flat – this gives you some texture variation and keeps it from sitting too heavily on the toast. Three or four slices per toast is enough. For a vegetarian version, toasted walnuts or pistachios give you the salt and crunch without the meat.

Fresh basil A few small leaves or a light chiffonade. It adds brightness and a faint anise note that works well with the peach. Add it last so it doesn’t wilt.

Hot honey The final drizzle that ties everything together. The sweetness amplifies the peach, and the heat cuts through the richness of the Crème de Brie. If you don’t have hot honey, regular honey with a small pinch of red pepper flakes works fine.

How to Make Peach Toast with Crème de Brie

Here’s the beauty of this dish: it’s all about layering. No fancy skills required.

Toast your sourdough
Slice your bread about 1/2 inch thick and toast it until golden and crispy. You can use a toaster, oven, or grill – whatever works best for you.
Spread the Crème de Brie
While the toast is still warm, spread a generous layer of Crème de Brie. The warmth will slightly melt it into a luscious, creamy base.
Add peach slices
Slice your peaches thinly and arrange them neatly (or artistically messy, if you’re like me) over the Brie.
Layer the prosciutto
Drape slices of prosciutto in little folds for texture and saltiness. It’s all about balance here.
Top with basil leaves
A few small basil leaves or a chiffonade (thinly sliced) adds freshness and that unmistakable aroma.
Drizzle with hot honey
The final flourish! A light drizzle of hot honey ties all the flavors together in the most delightful way.

Tips, Swaps & Serving Ideas

Tips for Success:

Use the best peaches you can find – with this few ingredients, quality is the whole recipe
Serve immediately after assembling; the bread softens quickly once the toppings go on
For a party, cut each toast into thirds and serve on a board rather than individual plates

Ingredient Swaps:

Swap peaches for nectarines, figs, or even grilled plums.
Use goat cheese or burrata if you can’t find Crème de Brie.
Add a sprinkle of toasted nuts for crunch – walnuts or pistachios work beautifully.

Swap peaches for figs and try my Caramelized Figs, Honey and Burrata Toast for a different direction.

Perfect Pairings:

A glass of rosé, sparkling wine, or light white wine like Sauvignon Blanc.
Serve with a light arugula salad for a full brunch plate.
Great addition to a charcuterie board!

Or serve alongside my Peach, Cherry and Burrata Salad for a full summer spread.

Make Ahead & Storage

These toasts are best enjoyed fresh, but you can prep the ingredients ahead:

Slice peaches and basil
Pre-toast the bread and let it cool
Have the Crème de Brie and prosciutto ready to go

Assemble just before serving to keep everything fresh and crisp.

Summer stone fruit and soft cheese are one of my favorite pairings right now – if you love this toast, you’ll want to try my Baked Plums with Camembert and Crispy Prosciutto next.