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Creole Tomato and Peach Crostini Recipe

Creole Tomato and Peach Crostini Recipe with Goat Cheese and Basil

In Life:

So yesterday I talked a lot about the cleaning side of my big housekeeping project. Today I wanted to talk more about the decluttering side of it. One of the reasons it has taken me over 6 weeks so far to complete this task is because not only am I cleaning the house very thoroughly, but I am also decluttering as I go. Anyone who knows me knows that I’m not really a pack rat. That’s surely not the case here. BUT over the years, we just have accumulated so much stuff that I was starting to feel claustrophobic in my house. The cupboards were bursting at the seams. It was getting time to minimize what we held on to.

I am very proud of the fact that I threw away very little. Most of it was lovingly given away or donated. I first went to my friends and family with things that I thought they might use. My sister and her friend Nicole got most of my kitchen stuff. I passed on things here and there to other friends, but they got the bulk. When it was time to clean out the clothes closets, Jeremy and I each purged quite a bit. The run-of-the-mill clothes went to the thrift store. The nicer, more special stuff went to close friends and family that we thought the items would be a good fit for.

The hardest thing about the delcuttering process was getting rid of books. Both Jeremy and I are avid readers and therefore collectors of books. But we were able to find a happy solution to our book problem. Several of them actually. We gave family and friends books that we thought were a good fit for them (or offered them – no pressure). Plus Jeremy’s the type that has really great literature/fiction collection. We were able to sell some of it back to Maple Street Bookstore for store credit. I was able to donate a lot of cookbooks and culinary school text books to the Southern Food and Beverage Museum’s soon-to-open Library. And finally, for the remaining books, we donated those to the Symphony Book Fair Warehouse. They collect books there year-round for their annual book sale. In all, we got rid of nearly 100 books. All to good homes. And frankly, if you looked at our bookshelves, you’d never know anything was missing. We still have LOADS of books.

Cleaning and decluttering feel so good to me. So very rewarding. Sometimes it’s hard for me to start on projects like this, but once I get my momentum going, I really get into it. I really wish I’d taken photographs of all the stuff we got rid of. I’d venture to say we cleared our house of 20% of its contents. All to very good homes. And that feels best of all.

What about you? Have you decluttered recently? Putting it off? Or just waiting to dive on in? Let me know how you deal with household clutter. I’m really interested to hear what your strategies are for dealing with “stuff.”

In Cooking:

So it’s Friday. Which means I’m doing more cleaning and delcuttering at home. But that also means that it’s time for another game day recipe. This week I bring you a Creole tomato and peach crostini recipe with creamy goat cheese and basil. Oh it’s good. But I can’t take credit for the idea. I saw Sean Timberlake of Hedonia post a picture of his tomato and peach crostinis on his Instagram a couple of weeks ago. It sounded like such a delicious idea that I figured I’d develop my own recipe for this delightful treat.

Creole Tomato and Peach Crostini Recipe with Goat Cheese and Basil

This recipe really is as easy as it sounds. It’s got a couple of components to it but it comes together really quickly. You’ll be eating them within 45 minutes. How’s that sound? Good, I hope! As I said before, the main elements of this dish are tomatoes, peaches, basil, goat cheese and some vinegar to punch up the acidity. It’s really nearing the seasonality for tomatoes and peaches so I had to get this one last recipe in!

Key Ingredients for Creole Tomato and Peach Crostini Recipe with Goat Cheese and Basil

The other vital part of this dish is the crostini. I suggest getting yourself a really good quality baguette and slicing it about a 1/4″ thick. You can get at least 40 pieces from a standard-sized baguette. And with that, you’ll have a little of the salsa left over. Or you can really load it up. It’s up to you! Toasting this bread is required, and I’ve got that time baked in (haha) to the recipe below. My main tip here is to use a metal baking rack on your sheet pan if you have one. This will really help your crostini to toast best on both sides. You can make do without one but will need to flip your toasts to make sure booth sides get crunchy.

Sliced Baguette

The shining star of this recipe is the tomato and peach “salsa” that tops the crostinis. The goat cheese acts as a base layer and moisture barrier with the bread. The tomato and peach salsa lightly tops the crostini thus completing the dish. It’s a very simple mixture too – just peaches, tomatoes, basil, red wine vinegar, oil, pepper, and salt. Done and done.

Tomato and Peach Salsa for Creole Tomato and Peach Crostini Recipe with Goat Cheese and Basil

Finally, one thing I need to note here is that these crostinis should be built very soon before you plan on eating them. The goat cheese will eventually start softening the toasted bread and the liquid from the salsa will also work its magic, too. You can definitely prepare the ingredients ahead of time and assemble them when you’re ready to serve. It’s kind of a pain but will give you the best quality item. Both the salsa and the toasted bread are best when made and eaten the same day. It *can* hold over until the next day but the quality might suffer depending on how ripe the tomatoes and peaches are. For best quality, this dish is best served “day-of” fresh.

Creole Tomato and Peach Crostini Recipe with Goat Cheese and Basil

Yield: 40 pieces

Creole Tomato and Peach Crostini Recipe

This crostini recipe features fresh Creole tomatoes and yellow summer peaches. A base of creamy goat cheese completes the snack. Great for game day!


  • 2 peaches, diced (peeled and pit removed first; ~ 2 cups of diced peaches)
  • 2 large tomatoes, diced (core removed first; ~ 2 1/2 cups of diced tomato)
  • 1 tablespoon chiffonade basil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon grape seed oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 long baguette, cut into 1/4" slices
  • 4 ounces goat cheese (your favorite brand/variety)


  1. Preheat oven to 400 ºF.
  2. In a mixing bowl, combine the peaches, tomato, basil, vinegar, oil, pepper and kosher salt. Stir well to combine and set aside for now.
  3. Bake the crostini for 12 minutes. Use a wire rack on your baking sheet if you have one. If you don't have a one, flip the crostinis half way through baking to ensure even toasting. Once the crostinis are done, remove them from the oven and place on cooling rack. Allow to cool completely before moving to next step.
  4. Once the crostinis are cooled, proceed to smear a light layer of goat cheese on each one.
  5. Top that with the peach and tomato mixture and serve immediately.
  • This product doesn't hold very well once assembled. Be sure to serve within 1-2 hours after assembling.
  • For best quality, this dish is best served "day-of" fresh.
    • However, if needed, tomato and peach mixture can be made and stored in the fridge up to one day ahead of time.
    • Toasted crostini should never be refrigerated but can keep up to one day at room temperature in a sealed container.

Inspired by Sean Timberlake of Hedonia

Prep:25 min

Cook:12 min

Total:40 min

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Disclosure: This post contains two Amazon affiliate links.

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