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.

Julia Clancy
Source: EatingWell Magazine, July/August 2018




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; protein 2.1g 4% DV; carbohydrates 11.3g 4% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 2g; fat 3.3g 5% DV; saturated fat 0.5g 3% DV; cholesterol 0.9mg; vitamin a iu 239.5IU 5% DV; vitamin c 3.7mg 6% DV; folate 0.8mcg; calcium 13.5mg 1% DV; iron 0.7mg 4% DV; magnesium 5.6mg 2% DV; potassium 69mg 2% DV; sodium 146.5mg 6% DV.