• Preheat grill to medium heat.
• Slice baguette into 1/2" slices, then use a pastry brush to lightly brush both sides with olive oil.
• Place on the hot grill and grill both sides for about 2 minutes, or until lightly golden on each side. Remove from the grill and set aside.

Grilled Peaches

• Wash the peaches, then carefully cut in half and remove the pits. Using a pastry brush, brush the cut side of the peach with olive oil. Place the peaches, cut side down, on the grill over medium heat. Brush the skin side with olive oil.
• In a small bowl, combine the brown sugar and cinnamon and set aside. Place peaches cut side down over the preheated grill, then brush the skin side with more olive oil.
• Grill over medium heat for 4-6 minutes, or until grill marks form on the cut side. Use tongs to flip the peaches over, then add 1/2 tablespoon pat of butter and about 1 tablespoon of cinnamon brown sugar to each peach half. Cook for an additional 3-5 minutes, or until the brown sugar is melted and slightly caramelized.
• Transfer the grilled peaches to a plate then cut each peach half in half so that you have 8 slices total.

Cream Cheese Spread

• In a stand mixer, or with a handheld mixer, cream together the softened cream cheese and honey until light and fluffy.

Pancetta

• Add 5-6 slices of pancetta to a frying pan and cook over medium heat until it begins to crisp. Flip the pancetta over and continue to cook until the edges are a little crispy.

Assembling the Peach Crostini

• Take one of the grilled crostini and spread about 1 tablespoon of the honey cream cheese evenly over the top. Add enough crispy pancetta to cover the cream cheese, followed by a slice of grilled peach, a sprinkle of fresh basil, and a drizzle of balsamic glaze. Finish with sea salt, then serve immediately. Enjoy!