Peach & Bacon Crostini

Peach & Bacon Crostini

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From: EatingWell Magazine, July/August 2018

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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 16 ( ½ inch) slices whole-grain baguette
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 medium peaches, cut into ½-inch wedges
  • ¼ teaspoon salt, divided
  • 2 slices bacon, chopped
  • 6 cups baby arugula
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Flaky salt for serving

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Brush both sides of bread with 2 tablespoons oil. Toss peaches in a large bowl with the remaining 1 tablespoon oil and ⅛ 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.
  3. 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 ⅛ 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.
  4. 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 information

  • Serving size: 1 crostini
  • Per serving: 79 calories; 3 g fat(0 g sat); 1 g fiber; 11 g carbohydrates; 2 g protein; 1 mcg folate; 1 mg cholesterol; 2 g sugars; 0 g added sugars; 240 IU vitamin A; 4 mg vitamin C; 13 mg calcium; 1 mg iron; 146 mg sodium; 69 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ starch, ½ fat

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