Peach & Bacon Crostini
Preheat grill to medium-high.Advertisement
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.
1/2 starch, 1/2 fat