Bourbon-Soaked Peach and Lardo Crostini

Name: Bourbon-Soaked Peach and Lardo Crostini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 ripe peaches, pitted and thinly sliced; 2 sprigs fresh thyme, leaves stripped; 1/4 cup bourbon or rye whiskey; 12 thin baguette slices; 12 paper-thin slices cured lardo

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Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 10 min
Cook: 5 min

Yield: 4 servings

Level: Easy
Total: 25 min

Prep: 10 min
Inactive: 10 min
Cook: 5 min

Yield: 4 servings

Ingredients

2 ripe peaches, pitted and thinly sliced

2 sprigs fresh thyme, leaves stripped

1/4 cup bourbon or rye whiskey

12 thin baguette slices

12 paper-thin slices cured lardo

Directions

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.

Cook’s Note

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.