Sweet, smokey, savoury and beautifully simple – These crostini feature grilled summer peaches, and your choice of either a spicy savoury or a bright floral glaze, with soft cheese, and prosciutto, all layered on toasted baguette slices. It’s the kind of effortless garden appetizer that feels special, but takes just minutes to make. Can’t decide? Try both versions of this delicious summer treat!
Grilled & Glazed Peaches – The Savoury Way
Grilled & Glazed Peaches – 2 Ways
THE SAVOURY WAY – Grilled Peach & Prosciutto Crostini with Spicy Nasturtium Red Pepper Jelly Glaze
Juicy grilled peaches meet salty prosciutto and a sweet-spicy kick of Nasturtium Pepper Jelly, layered on crisp crostini with creamy cheese. Bold, balanced, and irresistibly summery.
Makes: 12 crostini
Time: 25 minutes
INGREDIENTS:
• 2 ripe peaches, halved, pitted, and sliced
• 2 tbsp Spicy Nasturtium Red Pepper Jelly
• 1 tsp water (to thin glaze if needed)
• 1 baguette, sliced into 1/2-inch rounds
• Olive oil (for brushing)
• 6 slices prosciutto (or thinly sliced ham), torn into ribbons
• Soft cheese (goat cheese, whipped cream cheese, or ricotta)
• Fresh thyme or basil leaves
• OPTIONAL: microgreens or edible flowers for garnish
HOW TO:
1. Preheat grill or grill pan to medium-high. Lightly brush peach slices with olive oil.
2. Gently warm the Nasturtium Pepper Jelly in a small pan or microwave until spreadable and set aside.
3. Grill peaches for 1–2 minutes per side, until just softened with light char marks. Remove from the grill, glaze with pepper jelly and set aside.
3. Brush baguette slices with olive oil and toast or grill until golden and crisp.
TO ASSEMBLE:
• Spread cheese on each crostini, top with grilled peach slices and a ribbon of prosciutto, then drizzle with extra Spicy Nasturtium Red Pepper Jelly.
• Finish with a few fresh thyme or basil leaves, microgreens, or edible flowers for a garden-inspired touch.
Serving Tip: Serve slightly warm or at room temperature with Iced Bramble & Thyme
Grilled & Glazed Peaches – 2 WAYS
Gilled & Glazed Peaches – The Sweet Way
THE SWEET WAY – Grilled Peach & Prosciutto Crostini with Lavender Lemon Jelly Glaze
Smoky grilled peaches, savoury prosciutto, and a bright, floral glaze made from our signature Lavender Lemon Tea Jelly come together on crisp crostini for a beautiful late-summer appetizer.
Makes: 12 crostini
Time: 25 minutes
INGREDIENTS:
• 2 ripe peaches, halved, pitted, and sliced
• 2 tbsp Lavender Lemon Tea Jelly
• 1 tsp lemon juice (optional, to enhance tartness)
• 1 tsp water (to thin glaze if needed)
• 1 baguette, sliced into 1/2-inch rounds
• Olive oil (for brushing)
• Soft cheese (goat cheese, whipped cream cheese, or ricotta)
• Fresh thyme or basil leaves
• Microgreens or edible flowers for garnish
• OPTIONAL: 6 slices prosciutto (or thinly sliced ham), torn into ribbons
HOW TO:
1. Preheat grill or grill pan to medium-high. Lightly brush peach slices with olive oil.
2. Gently warm the Lavender Lemon Jelly (and lemon juice or water if using) in a small pan or microwave until spreadable and set aside..
3. Grill peaches for 1–2 minutes per side, until just softened with light char marks. Remove from the grill, glaze with Lavender Lemon Jelly and set aside.
3. Brush baguette slices with olive oil and toast or grill until golden and crisp.
TO ASSEMBLE:
• Spread cheese on each crostini, top with grilled peach slices (and a ribbon of prosciutto if using), then drizzle with extra Lavender Lemon Jelly.
• Finish with a few fresh thyme or basil leaves, microgreens, or edible flowers for a garden-inspired touch.
Serving Tip: Serve slightly warm or at room temperature with Iced Lavender Lemonade
