Almond peach crostini by Alex

Almond peach crostini

Alex has been doing an amazing job this week playing the balancing act with me as we’re all adjusting to our new life with 3 babies. This week he decided it was time to add a new twist to our usual late night crostini treats and whipped up these delicious Almond and Peach Crostinis!

They were a hit! Grace and I both loved them and have been asking for them everyday since!

I think my favorite ingredient on the Almond Peach Crostini, is the thyme infused honey. It adds a fresh and warm flavor to the dish!

Although Alex is a huge “stick to the recipe” guy, I think this would also taste amazing with ripe pears or with prosciutto on top. Give it a go and let me know what you think.

Almond peach crostini


  • 1/3 cup raw unsalted almond butter
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup of honey
  • 4 slices thin whole-grain bread, lightly toasted
  • 1 medium ripe peach pitted and thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 2 sprigs of fresh thyme
  • 1/4 teaspoon coarse salt

Warm 1/4 cup of honey in a small saucepan over low heat and add 2 sprigs of fresh thyme. Remove from the heat and let steep for 5 minutes. Mix the almond butter and butter in a medium bowl until combined. Top each toast with some of the butter mixture, peach slices, 1/2 teaspoon of honey and some basil. Garnish the crostini with salt, if desired, and serve.

Almond peach crostini

/Original recipe here

//linking up here and here