Steak Crostini with Peaches, Parmesan, and Garlic Confit

Looking for an appetizer that feels decadent, but is deceptively simple to make? This Steak Crostini with Peaches is your golden ticket. Juicy seared steak, caramelized peaches, garlicky toast, and a punchy horseradish mayo layered on a crispy slice of baguette is your perfect appetizer. It’s sweet, savory, creamy, and bold. Perfect for date night, dinner parties, or just when you want to impress yourself. Because you deserve that.

PIN IT

Why You’ll Love this Recipe

• Make ahead appetizer served hot or cold
• Unexpected, but familiar flavors
• Customizable: swap out fruits, cheeses, and sauces

PIN IT

Ingredient List

Steak: I like ribeyes or NY strip steak. It’s uniform enough to have similar length slices. I like to dry brine my steak when I bring it home from the grocery store so it’s ready to cook, but you can also just salt it before cooking. 

French Baguette: You can use fresh bread, but a bit stale works as well since we’re toasting it. 

Garlic Confit: Soft, spreadable garlic that is the basis of flavor on the baguette slice. They add an umami base note. 

Parmesan: Firm and salty with a snappy texture. If you want a softer cheese, goat cheese and brie are good options. 

Peaches: You can use unripe or ripe peaches for this recipe. You’ll just need to cook them separately. If you use canned, I wouldn’t bake them, just layer them on the crostini. 

Brown Sugar: Adds caramelization to the roasted peaches and a touch more sweetness to balance the recipe

Mayo: Helps to mellow out the horseradish. I usually make avocado oil mayo, but you can also use store bought. 

Horseradish: Pairs well with steak and adds a different dimension to the recipe.

Chives: Optional, but it gives a burst of color and a nice zing that cuts through the richness.

How to Make Steak Crostini with Peaches

Roast the Peaches

1. Preheat oven to 350°F
2. Prep the Peaches: Slice the peaches in half and put in an oven dish cut side up. Put a half a teaspoon of butter on each one and sprinkle with brown sugar 
3. Roast the Peaches: For ripe peaches, bake for 30-40 minutes until tender when pierced with a fork. For underripe peaches, cover with foil and bake for 30 minutes then uncover and bake for another 30-60 minutes 
4. Allow to rest for 10 minutes before slicing into ¼ inch strips

PIN IT

Make Garlic Confit

1. Preheat the oven to 275°F.
2. Place 20 peeled garlic cloves in a small ovenproof ramekin or dish.
3. Pour in avocado oil until cloves are just submerged.
4. Add a pinch of salt.
5. Bake for 2 hours, until soft and golden.

If you want to learn how to make garlic confit to use all week, check out my post on easy garlic confit. It has specific instructions about storing your garlic confit properly. Always keep garlic confit refrigerated and discard if not stored properly; botulism risk is rare, but real.

Cook the Steak

1. Preheat cast iron or stainless steel skillet to medium heat
2. Add butter or oil to the pan
3. Cook for five minutes on one side and five on the other
4. Allow to rest for ten minutes before slicing to lock in the juices and keep it tender

If you need more direction into cooking a steak, I have a detailed post on cooking a steak in cast iron.

Horseradish Mayo

In a small bowl, mix the 3 tablespoons of mayonnaise and 1 tablespoon of horseradish together

Assemble the Crostinis

1. Slice baguette at a little bit of an angle ¼ inch thick
2. Arrange the sliced baguette on a cookie sheet
3. Toast for 4 minutes
4. Remove from oven and smear one garlic clove onto the bread
5. Place a slice of Parmesan cheese
6. Add a slice of peaches
7. Add a slice of steak
8. Add a dollop of horseradish mayo 
9. And top with chives if desired and eat

PIN IT

Expert Tips

You can cook everything in advance. Toast the bread and assemble it before your guests or date arrives. 

Depending on your timing, you can serve this appetizer hot or cold. 

To keep the bread crisp, don’t assemble until you’re ready to serve. 

You can make these vegetarian by swapping the steak for mushrooms or eggplant. 

What to Serve with Steak Crostinis

This is the perfect date night appetizer. It’s rich enough to allow for the main entree to be lighter. Consider having pasta or a salad as the main course. You’ll save money and room for dessert while still feeling satisfied.

Storage

The steak, peaches, and horseradish mayo will last in the fridge for 4 days stored separately in airtight containers. Store the bread in a closed container on the counter. The garlic confit needs to be refrigerated and can last for a week in the fridge. You can assemble any leftovers throughout the week.

FAQs

I hope you enjoy these crostinis. Let me know if the comments if you made them for a dinner party, date, or book club.