Charred Peach and Pickled Tomato Crostini

Ingredients:

2 garlic cloves, finely grated

½ cup sliced hot pickled peppers (such as banana peppers), plus 1 Tbsp. pickle brine

1 tsp stone-ground or whole grain mustard

2 cups cherry tomatoes

8 oz. thick-cut bacon (about 6 slices), cut into 1½" pieces

1 (10–12-oz.) loaf crusty multigrain bread, sliced ¾" thick

2 Tbl Olive Oil

3-4 large slightly firm peaches (about 1¼ lb.), preferably freestone, halved, pitted

1-8 oz ball fresh mozzarella, sliced

3 Tbl fresh basil, torn into small pieces

Kosher salt

Directions:

Pre heat oven to 350 degrees

Whisk garlic, pickle brine, mustard, and salt in a large bowl to combine. Add tomatoes and pickled peppers and gently toss to combine. Let sit, tossing occasionally, while you cook the bacon, bread, and peaches.

Place the bread slices on a sheet pan and brush with olive oil and sprinkle of salt. Place in the preheated oven and bake for 10 minutes or until crispy and golden brown. Take out of the oven and place the mozzarella slices on top and return to the oven for another 5 minutes or until cheese melts.

Arrange bacon in a cold large cast-iron skillet and set over medium heat. Cook, stirring occasionally, until mostly crisp (there can still be a few soft, chewy spots if you’re into that sort of thing), about 10 minutes. Transfer bacon to paper towels to drain. Pour bacon fat into a small bowl; set aside

Heat another 1 Tbsp. bacon fat in same skillet and cook peach halves, cut side down, until lightly charred, about 3 minutes. Transfer to a cutting board; let sit until cool enough to handle. Slice each half in half again or into thirds and add to bowl with tomatoes. Add the basil.

Spoon the pickled tomatoes and peaches over the mozzarella crostini slices and garnish with fresh basil. Cut each crostini into two or three pieces and place on platter and serve.