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Grilled Peach Pecan Crostini With Honey
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Grilled Peach Pecan Crostini With Honey

Homemade pecan crostini bread layered with grilled peaches and a balsamic honey drizzle.
Course Tapas
Cuisine Mediterranean Fusion
Keyword Grilled Peach Pecan Honey Crostini
Prep Time 50 minutes
Cook Time 30 minutes
Bread Rising 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings 4 servings

Equipment

  • Stovetop griddle or grill
  • Sheet pan

Ingredients

  • 2 tsp Yeast
  • 2 tsp Sugar
  • 1/2 cup Water
  • 1 1/2 cups Milk
  • 1/4 cup Olive oil
  • 1 cup Pecan flour crushed pecans
  • 1 cup Millet flour or buckwheat flour
  • 1 cup Spelt flour or whole wheat
  • 1 cup All purpose flour
  • 1 tbsp Salt
  • Egg wash 1 egg with 1 tsp water
  • 4-5 Fresh juicy peaches 1/2 inch slices
  • 1 tbsp Butter
  • 2 oz Creamy goat cheese, softened *see notes
  • 2 tbsp Honey my choice
  • 2 tbsp Balsamic vinegar
  • 1/4 cup Fresh Basil chiffonade chopped
  • 8 Edible flowers small

Instructions

  • Bread - In a large bowl place the yeast, sugar and water and allow to sit for 5 minutes to dissolve and start to foam. 
  • Whisk in the milk, oil and salt. Slowly whisk in the pecan flour and millet flour first, then work in the spelt and all purpose flour until it is no longer sticking to your fingers. 
    Transfer dough to an oiled bowl, cover and allow to rise in a warm (not hot) place for about 1 1/2 hours. 
  • Heat oven to 400. Shape the dough into a log. Brush with egg wash, sprinkle the top with a little coarse salt and bake for 18-20 minutes, until firm to the touch. Cool and slice for crostini. 
  • Topping
    Place a grill pan or griddle over medium heat on top of the stove or grill. Brush the top of the griddle with butter. Place each slice of peaches on the hot grill or griddle for 1-2 minutes to both leave beautiful grill marks and sear its natural juices in. Remove and set aside. 
    Mix the honey and balsamic vinegar and set aside. Chiffonade the basil leaves and set aside. 
  • Assemble
    Spread softened goat cheese on each slice of pecan bread. Lay the peaches on top, exposing the grilled cut side, about 2 slices each. Drizzle the honey infused balsamic glaze across the tops. Place the finely chopped basil across the tops and finish with an edible flower. Transfer to a serving platter and enjoy!

Video

Notes

Any favorite creamy cheese, creamy burrata or even a softened feta cheese can be used instead of a chevre goat cheese.
Baguette slices can be swapped out for the homemade pecan bread, if time is a constraint, and perhaps sprinkle a little bit of candied pecans across the tops, for a similar flavor.