Creamy Whipped Brie Crostini with Roasted Peaches and Honey

Crostini with Whipped Brie, Roasted Peaches, Black Pepper & Hot Honey Basil Drizzle – The Perfect Summer Appetizer

In just 25 minutes, you can put together an elegant appetizer that tastes like it came from a fancy rooftop bar. This crostini combines creamy whipped brie, caramelized roasted peaches, a crack of black pepper, and a hot honey basil drizzle that ties everything together beautifully. I first made these on a warm July evening when friends came over for wine on the patio, and they disappeared before I could even grab one for myself. The whole thing comes together with minimal effort but looks incredibly impressive.

The contrast between the cool, airy whipped brie and the warm, jammy roasted peaches is what makes this bite so special. Add a little heat from the honey and a peppery finish, and you have an appetizer that hits every note.

Why You’ll Love This Recipe

• Takes only 25 minutes from start to finish, perfect for last-minute entertaining
• Uses simple ingredients that come together in a sophisticated way
• The whipped brie is light, fluffy, and so easy to make with a food processor or hand mixer
• Roasted peaches bring natural sweetness that balances the savory cheese and spicy honey
• Feels special enough for holidays but simple enough for a regular weeknight snack

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 8 ounces brie cheese, rind removed and cubed
• 2 tablespoons unsalted butter, softened
• 2 tablespoons cream cheese, softened
• 2 ripe but firm peaches, sliced into wedges
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons hot honey
• 2 tablespoons fresh basil, thinly sliced
• Freshly cracked black pepper
• Flaky sea salt for finishing

Instructions

• Preheat your oven to 400°F and line a baking sheet with parchment paper
• Arrange baguette slices in a single layer on one half of the baking sheet and brush lightly with olive oil
• Toss peach wedges with olive oil and honey on the other half of the sheet, keeping them separate from the bread
• Bake for 8 to 10 minutes, flipping the baguette slices halfway through, until the bread is golden and the peaches are softened and caramelized at the edges
• While everything bakes, make the whipped brie by combining the cubed brie, softened butter, and cream cheese in a food processor
• Blend for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth and fluffy
• Let the roasted peaches cool slightly, then assemble each crostini by spreading a generous layer of whipped brie onto each toasted baguette slice
• Top with a roasted peach wedge, drizzle with hot honey, and sprinkle with fresh basil and cracked black pepper
• Finish with a tiny pinch of flaky sea salt and serve immediately

Pro Tips

• Remove the rind from the brie before whipping it, or you will end up with small chewy bits in an otherwise smooth spread. The rind does not break down during blending.
• Use peaches that are ripe but still firm. Overly soft peaches will turn mushy in the oven and lose their shape on the crostini.
• Toast the baguette slices until they are deeply golden, not just pale brown. A properly toasted crostini holds up to the whipped brie and peach topping without getting soggy.
• Let the whipped brie sit at room temperature for 10 minutes after blending if it feels too stiff. It softens slightly and spreads more easily.
• Drizzle the hot honey right before serving so it stays glossy and doesn’t soak into the bread.

Variations

• Swap peaches for roasted figs or sliced pears when peaches are out of season. The sweetness works just as well with whipped brie.
• Add a sprinkle of chopped toasted pistachios or walnuts for crunch. The nuts contrast nicely with the creamy brie and soft fruit.
• Use regular honey mixed with a pinch of red pepper flakes if you do not have hot honey on hand. Let it sit for a few minutes to infuse.
• Substitute the basil with fresh mint or thyme for a slightly different herbal note. Mint pairs especially well with peaches.

Frequently Asked Questions

• Can I make the whipped brie ahead of time? Yes, you can whip the brie up to two days in advance and store it in the fridge. Let it come to room temperature before spreading.
• What if I don’t have a food processor? A hand mixer works just fine. Beat the brie, butter, and cream cheese together in a bowl until smooth and fluffy.
• Can I use a different cheese instead of brie? Camembert works well as a substitute. You can also use whipped goat cheese for a tangier flavor.
• How do I reheat leftover crostini? The assembled crostini are best eaten fresh, but you can reheat the toasted bread and peaches separately in a 350°F oven for a few minutes.
• Can I grill the peaches instead of roasting them? Absolutely. Grilled peaches get nice char marks and a smoky flavor that works beautifully with the hot honey drizzle.
• What wine pairs well with these crostini? A crisp Sauvignon Blanc or a dry rosé complements the creamy brie and sweet peaches without overpowering them.

More Recipes You’ll Love

• Toasted Crostini with Brie, Fig Jam & Honey
• Crostini with Whipped Brie, Roasted Strawberries, Honey & Walnut
• Charred Peach & Apricot Burrata Bites
• Peach Brie Nachos with Hot Honey
• Crispy Flatbread with Whipped Brie & Thyme

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.