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There is a saying that goes, “An apple is an excellent thing, until you’ve tried a peach.” I would amend that saying to “until you’ve tried a real, Southern peach.”
Peaches are this thing that I wait for all year long. More so than garden fresh tomatoes, the arrival of peach season is something that is constantly at the forefront of my consciousness this time of year. Not just any peach will do for me. I want the real, homegrown variety. I want to smell them at soon as I’m anywhere near them, and if, when I take a bite, juice doesn’t run out the corners of my mouth and down my arm then they aren’t worth my money.
For several years now I have been hunting down the best peaches I can find. The Peach Truck out of Nashville has been my most consistent supplier of mouthwatering peaches. They are so well known that they actually take their peaches “on tour”. I recommend you try them out if they are within 50 miles of where you are. That’s not to say that you can’t find great peaches anywhere else. I have happily come home with baskets full of delicious fuzz-covered fruit from our local farmer’s market. So, keep your eyes peeled for these treasures of the South. This peach season is shaping up to be a good one.
Peaches need nothing but a paper towel to wipe up the juices, but if you were looking for ways to incorporate them into your day, I would suggest pairing the sweet juicy fruit with a soft, mild cheese like brie. The creaminess and the sweetness go together like long-time lovers and can be a simple and elegant appetizer for any summer party. I didn’t put quantities with this recipe because you can make as much or as little as you want, you are really only limited by your supply of ripe peaches.
Looking for more recipes with fresh peaches? Here you go!
- 1 Baguette
- 2 Fresh peaches
- 4 oz Brie Cheese
- 1/4 cup Basil leaves
- 2 Tablespoons Honey
- Slice the baguette into ½ inch slices. Spread the crostini evenly on a baking sheet and place in a 350 degree oven. Toast the bread until it is lightly brown on both sides.
- Meanwhile, slice the peaches and brie into ¼ inch slices and tear the basil leaves into small pieces about the size of a dime.
- Place the toasted crostini on a severing platter and top each with a slice of brie, a basil leaf and a peach slice. Drizzle lightly with honey and serve.