Today's roasted peaches and Greek yogurt crostini are much easier to prepare than they sound. I know the title is a bit cumbersome, despite all my attempts to shorten it. But the recipe is simple and won't disappoint the sweet tooth in all of us.
I told you a little bit about my love affair with Greek yogurt when I posted my Greek yogurt parfait with Kahlua and Nuts. The truth is, I had adapted a bit of a Greek yogurt ritual long before I could even talk. But it wasn't until recently, when I connected with Cheryl from Team Yogurt, that I was challenged to think further about my relationship with yogurt and the fond memories involving the thick, silky, white substance that made up my regular snack over the years.
I grew up in a household where fresh Greek yogurt was plenty available. My mother made yogurt the old fashioned way--using a little of the last batch as a starter for the next, and incubating the yogurt in open mason jars covered with a mesh kitchen cloth and placed in a warm spot overnight. If, on a given day, we ran out of mom's yogurt, it was my dad's delightful task to pay a visit to the the little dairy shop in the bazaar nearby. The shop sold mainly yogurt and some cheeses. It was not just any yogurt, though. It was creamy with an extra rich top layer that we called queshta, which literally means cream.
I vividly remember one night when dad and I drove to the yogurt shop. He stopped the car briefly right at the entrance, handed me some money and instructed me to run in and buy four small yogurts. Only four. We'd come back the next day and buy four fresh ones, unless mom made some of her own.
Over the years, Greek yogurt became a part of my daily diet-- from a simple breakfast parfait, to yogurt-dressed salads and sides. And today, I put a new spin on my Greek yogurt by using it in this simple crostini recipe.
This recipe was really inspired by the ripe peaches I picked up at the market the other day. I did not have mascarpone cheese, so I decided that a bit of orange zest whipped together with Greek yogurt and cream cheese made the perfect topping or dip to go with my peaches! But wait, why not have a more complete bite? That's when a fresh French baguette, pecans and honey come into play!
Here's the Step-by-Step for this easy roasted peaches and Greek yogurt crostini recipe:
In a food processor, blend the Greek yogurt, cream cheese, orange zest, sugar, nutmeg and cinnamon. Run the processor until the mixture is well blended and fluffy. Place the whipped Greek yogurt mixture in a bowl. Cover and refrigerate for 1 hour or until ready to use.
Preheat the oven to 425 degrees F. Toss the peaches with the orange juice in a bowl. Lightly pat the peaches dry and place them on a baking sheet lined with parchment paper. Bake in the 425 degree F-heated oven for 20-25 minutes.
When ready, generously spread the whipped Greek yogurt mixture over the toasted French baguette slices. Top with the chopped pecans and two slices of the roasted peaches. Drizzle a little honey over each crostino. Enjoy!
Be it for breakfast or dessert, this simple recipe of roasted peaches served on crostini with orange whipped Greek yogurt and cream cheese will not disappoint!
- ⅓ cup Greek yogurt
- 6 oz cream cheese, softened
- zest of one orange, about 1 heaping tbsp
- ⅓ cup sugar
- Pinch ground nutmeg
- Pinch ground cinnamon
- 3 peaches, cored and sliced into thin wedges
- 3 tbsp orange juice
- 8-10 crostini, French baguette slices, toasted
- ¼ cup roughly chopped pecan halves
- Honey to drizzle
- In a food processor, blend the Greek yogurt, cream cheese, orange zest, sugar, nutmeg and cinnamon. Run the processor until the mixture is well blended and fluffy. Place the whipped Greek yogurt mixture in a bowl. Cover and refrigerate for 1 hour or until ready to use.
- Preheat the oven to 425 degrees F.
- Toss the peaches with the orange juice in a bowl. Lightly pat the peaches dry and place them on a baking sheet lined with parchment paper. Bake in the 425 degree F-heated oven for 20-25 minutes.
- When ready, generously spread the whipped Greek yogurt mixture over the toasted crostini/ French baguette slices. Top with the chopped pecans and two slices of the roasted peaches. Drizzle a little honey over each crostini. Enjoy!
- Cooking Tip: If serving for brunch, you can make the whipped Greek yogurt mixture the evening before, cover and refrigerate overnight.
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- Category: Breakfast
- Method: Baked
- Cuisine: Mediterranean
Keywords: Roasted Peaches Dessert, Greek Yogurt Crostini, Crostini, Fruit and Yogurt Crostini,