Once upon a time I had a vision. Peach and bacon came and spoke to me, begging to be introduced. How could I refuse such ardent entreaty? It was a rocky road, full of burnt toast and grainy peaches, but eventually they came together in perfect harmony and now they are living happily ever after. The End.
To make this light and tasty summertime hors d'oeuvre, first slice a french baguette on the diagonal, about 1/2 inch thick. Lightly brush with extra virgin olive oil and sprinkle on a a little fresh cracked black pepper. Lay the bread on on a baking sheet and bake in a 400° oven for 10 to 15 minutes.
Meanwhile, thinly slice some brie cheese, and not-so-thinly slice some peaches. If you slice them too thinly they will fall apart while grilling (like mine) and you'll wind up with not enough peach flavor on your crostini (like mine). The fact that the peach I used was pretty grainy didn't help things much. Cook some bacon till it's crispy.
Heat a grill pan to medium-high and grease it. Grill the peach slices about 60 seconds on each side, brushing very lightly with a tad bit of balsamic vinegar. Place a slice of cheese on top of each crostini, followed by half a piece of bacon, and a peach slice.
If you do all this quickly, placing the cheese between the warm crostini and warm bacon, you won't feel the need to put it under the broiler for "a few seconds" to melt the cheese. I did that, and promptly forgot about it. I couldn't figure out what that nasty smell was while I was grilling the peaches. These weren't even fit for the dog.
Sprinkle with a little fresh chopped basil and enjoy! Oh the sweetness and saltiness! The creaminess and crunchiness! Come to mama...