Creamy Brie & Peach Crostini for an Easy Lunch

Crostini with Whipped Brie, Roasted Peaches, Blackberries, Hot Honey & Pistachio Crunch – The Perfect Late Summer Appetizer

In just 25 minutes, you can pull together a showstopping appetizer that balances creamy, sweet, spicy, and crunchy in every single bite. These Crostini with Whipped Brie, Roasted Peaches, Blackberries, Hot Honey & Pistachio Crunch are the kind of starter that makes people close their eyes and pause—that good. I stumbled onto this combination while wandering through a farmers market in Charleston last August, and it has been a staple in my summer entertaining rotation ever since. Each element does its own job, and together they create something unforgettable.

This recipe is all about contrasting textures and temperatures. The warm, jammy roasted peaches sit on a cloud of whipped brie, while fresh blackberries add a tart pop and the hot honey brings just enough heat to keep things interesting. A sprinkle of pistachio crunch ties it all together with a satisfying, salty finish. It looks like you worked all day, but the truth is the oven does most of the heavy lifting.

Why You’ll Love This Recipe

• It looks incredibly elegant but comes together in under 30 minutes. Perfect for last-minute guests or a fancy date night at home.
• The flavor profile is a masterclass in balance—creamy, sweet, tangy, spicy, and nutty all at once.
• Whipped brie is a game changer. It transforms a classic cheese into an airy, dippable spread that feels indulgent without being heavy.
• It is naturally vegetarian and can easily be made gluten-free by swapping the baguette for your favorite gluten-free crackers.
• There is something deeply comforting about a warm, melty appetizer that also feels fresh and seasonal. It hits that perfect sweet spot between cozy and bright.

Ingredients

• 1 medium baguette, sliced into ½-inch thick rounds (about 20-24 slices)
• 1 (8-ounce) wheel of brie, rind removed and cut into small chunks
• ¼ cup cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 ripe but firm peaches, pitted and sliced into wedges
• 1 tablespoon olive oil
• 1 tablespoon honey
• ½ cup fresh blackberries
• 3 tablespoons hot honey (store-bought or homemade)
• ¼ cup shelled pistachios, roughly chopped
• Flaky sea salt, for finishing
• Fresh thyme leaves, for garnish (optional)

Instructions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• On the prepared baking sheet, toss the peach wedges with olive oil and the 1 tablespoon of honey. Spread them out in an even layer. Roast for 12-15 minutes, until they are soft and caramelized around the edges. Remove and let cool slightly.
• While the peaches roast, make the whipped brie. Place the brie chunks, softened cream cheese, and softened butter in a food processor. Pulse until completely smooth and creamy, scraping down the sides once. This takes about 2 minutes. Set aside.
• Arrange the baguette slices on a separate baking sheet. Drizzle or brush lightly with olive oil. Toast in the oven for 5-7 minutes, flipping halfway, until golden and crisp.
• Spread a generous layer of the whipped brie onto each toasted baguette slice.
• Top each crostini with a roasted peach wedge and a couple of fresh blackberries.
• Drizzle generously with hot honey. Sprinkle with the chopped pistachios and a pinch of flaky sea salt. Garnish with fresh thyme leaves if using. Serve immediately while the brie is still slightly warm.

Pro Tips

• Make sure your peaches are ripe but still firm. If they are too soft, they will turn to mush during roasting. You want them to hold their shape and get jammy on the inside.
• Avoid over-processing the whipped brie. Stop as soon as it is smooth and creamy. If you keep going, it can become too thin and lose its structure.
• Toast the baguette slices just until they are golden. You want them sturdy enough to hold the toppings without breaking, but not so hard that they are difficult to bite into. A light golden edge is your cue.
• For the best texture, assemble these right before serving. The whipped brie will soften the bread if left to sit too long, and the blackberries will start to bleed.
• If you want to make your own hot honey, it is simple. Warm ½ cup of honey with 1-2 teaspoons of red pepper flakes over low heat for 10 minutes. Let it steep off the heat for 20 minutes, then strain out the flakes.

Variations

• Summer Berry Swap: Replace the blackberries with halved figs or sliced strawberries. Both work beautifully with the roasted peaches and hot honey.
• Nut-Free Option: Skip the pistachios and use toasted pumpkin seeds or sunflower seeds instead. They still provide that necessary crunch.
• Herb Twist: Instead of thyme, try finishing with fresh basil ribbons or mint. Basil brings an almost peppery freshness that cuts through the richness.
• Grilled Version: In peak summer, grill the peach wedges and the baguette slices instead of roasting and toasting. The charred flavor adds an incredible smoky depth that pairs perfectly with the hot honey.

Frequently Asked Questions

• Can I make the whipped brie ahead of time? Yes, you can make it up to two days in advance. Store it in an airtight container in the fridge, and let it come to room temperature for about 15 minutes before spreading.
• What is the best type of brie for this recipe? A standard double-cream brie works perfectly. Avoid triple-cream brie, as it has a higher fat content and can become too loose when whipped. The key is getting that silky, spreadable texture without it running.
• Can I use a different cheese? Absolutely. Goat cheese or whipped feta are fantastic substitutes. Just keep in mind that they have a tangier, more assertive flavor that will change the overall profile.
• How do I store leftovers? These crostini are best eaten fresh, but you can store leftover whipped brie separately in the fridge for up to three days. Roasted peaches can also be refrigerated and used as a topping for yogurt or oatmeal.
• Is hot honey very spicy? Not really. It brings a subtle, slow-building warmth that enhances the sweetness of the peaches and honey rather than overpowering them. If you are sensitive to heat, start with a lighter drizzle and add more to taste.
• Can I double this recipe for a party? Yes, this scales beautifully. Roast the peaches in batches if needed, and keep the whipped brie at room temperature while you assemble everything. Just be sure to toast the baguette slices fresh right before serving.

More Recipes You’ll Love

• Whipped Brie Crostini with Roasted Strawberries
• Peach Brie Nachos with Hot Honey
• Blackberry Brie Nachos with Honey Walnut
• Crispy Flatbread with Brie, Cranberry, Walnuts & Honey
• Toasted Crostini with Brie, Strawberry & Honey

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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.