Peach, Bacon, & Brie Crostini

Preheat oven to 400°F. Cut twelve 1/2” slices on the diagonal from the baguette. Lay them out on a baking sheet and lightly brush the tops with olive oil and sprinkle with black pepper. Bake for 10-15 minutes or until golden-brown. When done remove the pan from the oven and set it aside.

Meanwhile, cook the bacon in a skillet over medium heat until crispy. When done, set bacon aside on a paper towel-lined plate. Very thinly slice the brie and set aside.

Cut the peaches in half and remove the pit. Lay the halves flat-side down and cut into 1/4” thick slices.

Heat a grill pan over medium-high and lightly coat with cooking spray. Grill the peaches for no more than 60 seconds on each side, brushing lightly with balsamic vinegar.

Place a piece of brie on each crostini, followed by half a piece of bacon and a peach slice. Arrange them on a platter, sprinkle with chopped basil, and serve.

Makes 12 crostini.