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Grilled Peach Brie and Jalapeño Crostini

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5 from 1 review

  • Total Time: 15 mins
  • Yield: 4 1x


Units Scale
  • 4 pieces sourdough bread, sliced 1/2 to 3/4 inch thick
  • 1 large peach, pitted and halved
  • 1 8 ounce Brie wedge, thinly sliced (at least 8 slices)
  • 1/2 cup green jalapeño jelly
  • Fresh mint, minced, to garnish
  • Olive oil


  1. Preheat grill to high.
  2. Slice peach halves into eighths and lightly brush with a little olive. Lightly brush both sides of bread slices with a little olive oil.
  3. Place bread on grill and cook 2 minutes. Flip over, add 2 brie slices to each piece and cook another 2 minutes, allowing cheese to slightly melt. Remove from heat and set aside.
  4. Place peach slices on the grill and cook 2-3 minutes until grill marks have formed and are slightly softened. Flip and repeat, cooking another 2-3 minutes.
  5. While peaches cook, spread equal amounts of jalapeño jelly onto each bread slide on top of melted brie.
  6. Remove peaches from grill and place 3-4 each onto each slice.
  7. Garnish with fresh mint and serve immediately.
  • Prep Time: 5 mins
  • Cook Time: 10 mins