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Prep time
10 minutes
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Cook time
15 minutes
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Serves
4
Author Notes
You read correctly. Try it and you’ll be a believer too. This decidedly fantastic take on toast couldn’t be easier to prepare, or more delightful. Plus, this makes an excellent choice for breakfast, lunch, or dinner. These toasts are ideal summer fare: they come together fast, can be eaten with your hands, and requires hardly any cooking—all you need to do is to render bacon crispy in a skillet and toast a few slices of bread. Sweet, juicy peaches are the perfect foil to salty, fatty bacon. The tahini adds a subtle creamy nuttiness, and all together, it just might become your new favorite flavor combo. —Melina Hammer
Ingredients
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8
slices applewood smoked, uncured bacon
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2
firm-ripe peaches
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4 tablespoons
well-stirred tahini
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4
sliced sourdough/rustic bread, lightly toasted
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Freshly ground black pepper
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Optional torn basil leaves, for garnish
Directions
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Place bacon in a large cast iron skillet, folding some slices to fit all in the pan—they will shrink as they cook; once cooked, their folded texture will be perfect to nestle some of the peaches into. Set heat to medium and cook bacon for 5 minutes, or until slices begin to curl and become crispy in parts. Lower heat to medium-low or low as needed, turn slices, and cook them until done, about 5 to 7 minutes more. Transfer slices to a wire rack lined with a brown paper bag or absorbent paper.
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Slice each peach into 8 wedges over a bowl to catch any juices (cook’s treat).
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Spoon tahini onto each toast and spread in an even layer to coat. Arrange 2 slices of bacon onto each toast. Nestle 3-4 peach wedges per toast around the bacon. Season generously with freshly ground black pepper, and if using, torn basil leaves.
Melina is the author of 'A Year at Catbird Cottage' with Ten Speed Press. She grows an heirloom and pollinator garden and forages wild foods at her namesake Hudson Valley getaway, Catbird Cottage. Melina loves serving curated menus for guests from near and far seeking community amidst the hummingbirds, grosbeaks, finches, and the robust flavors of the seasons.
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