For an easy party appetizer, pick the best seasonal fruit you can find and let the grill lend a smoky backbone to these delicious crostini. Source: EatingWell Magazine, July/August 2018

Julia Clancy


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Brush both sides of bread with 2 tablespoons oil. Toss peaches in a large bowl with the remaining 1 tablespoon oil and 1/8 teaspoon salt. Grill the peaches until lightly marked and softened, 1 to 2 minutes per side. Return to the bowl. Grill the bread until lightly charred, 1 to 2 minutes per side.

  • Cook bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Add arugula and the remaining 1/8 teaspoon salt to the pan. Cook, stirring occasionally, until just beginning to wilt, about 1 minute. Gently stir the greens, lemon zest and lemon juice into the peaches.

  • Top each crostini with some of the peach mixture, a little bacon and flaky salt, if using.


To make ahead: Hold at room temperature for up to 2 hours.

Nutrition Facts

79 calories; 3.3 g total fat; 0.5 g saturated fat; 1 mg cholesterol; 146 mg sodium. 69 mg potassium; 11.3 g carbohydrates; 0.8 g fiber; 2 g sugar; 2.1 g protein; 240 IU vitamin a iu; 4 mg vitamin c; 1 mcg folate; 13 mg calcium; 1 mg iron; 6 mg magnesium;