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


Recipe Summary test

30 mins
30 mins


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

1 crostini
79 calories; protein 2.1g; carbohydrates 11.3g; dietary fiber 0.8g; sugars 2g; fat 3.3g; saturated fat 0.5g; cholesterol 0.9mg; vitamin a iu 239.5IU; vitamin c 3.7mg; folate 0.8mcg; calcium 13.5mg; iron 0.7mg; magnesium 5.6mg; potassium 69mg; sodium 146.5mg.

1/2 starch, 1/2 fat