Skip to content
Brie and Grilled Peach Crostini Brie and Grilled Peach Crostini

Brie and Grilled Peach Crostini

(recipe by Chef Dustin Harder)

From Chef Dustin, "I think I can say after a few orders now, Rebel Cheese is my fav vegan brie. I like a lot of their stuff but if I’m placing an order it’s always to get a wheel of brie. This time I used the brie to make a tasty Brie and Grilled Peach Crostini with honey (vegan), mint, smoked red pepper, and sea salt. If you want to give it a whirl, here’s what I did…"

  • Cut 1/2 baguette into 14-1/2 inch slices on a bias.
  • Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
  • Add the baguette slices to the prepared baking sheets, drizzle or brush the baguette slices with olive oil. Bake for 5-8 minutes until lightly browned.
  • Let the slices cool.
  • Take 2 peaches, remove the pits, cut into 1/2 inch slices, and lightly grill.
  • Rebel Cheese Cave-Aged Brie
  • Vegan honey
  • Fresh mint
  • Smoked chili pepper flakes, or crushed red pepper
  • Sea salt

To build your toasty crostini smear a dab of brie on one end, don’t smush it up too much, you want it to lift the peaches up a little. Place two slices of peach lengthwise, add a little slab of brie at the bottom of your peaches. Drizzle with vegan honey, sprinkle with smoked crushed red pepper, sea salt, and garnish with a sprig of mint.


Back to top