Nutrition per serving may change if servings are adjusted.
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
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 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.
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.
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.
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