BOURBON-SOAKED PEACH AND LARDO CROSTINI
Steps:
- 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.
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