Put the peaches in a small bowl, toss them with the thyme leaves, and drizzle the bourbon over them. Let stand for 10 minutes. Meanwhile, toast the baguette slices either under a broiler, or grill them on a hot grill or grill pan until golden brown.
To serve, arrange about 3 slices of drained peaches on each toasted baguette slice. Lay a slice of lardo on the peaches on each crostini and serve immediately.
Mosefund Farms of Branchville, New Jersey produces herb-cured lardo from their Mangalista pigs. It is cured pure pork fat from the belly, below the cut used for bacon. It can be thinly sliced like prosciutto; look for similar products in butcher shops or gourmet markets. If you can't find slab lardo, you can also use whipped lardo to spread on the toasted bread, or substitute any thinly sliced cured meat, such as coppa, prosciutto, or salami.
Recipe courtesy of Claire Robinson