Summertime grilling season has officially arrived and I am more than okay with it ;)

We have been grilling out several times a week because I mean come on, food just tastes so much better GRILLED! Literally it’s to the point where I get super sad if when it rains because then I can’t grill outside :(

Anyway, moving on! This is an easy but still elaborate, and semi-fancy dish! The soft Brie cheese melts so easily onto the grilled crostini and then is topped with grilled peaches and blueberry jalapeño and bacon goodness…just too good! Pairs really well with a good Chardonnay too ;)

makes 4 servings

3 peaches, pitted and cut in large slices
1 bag of store bought crostini
6 oz brie, sliced to fit on top of crostini :)
1 cup blueberries
1/2 of a large jalapeno
1/8 cup fresh basil, chopped
1/8 cup fresh mint, chopped
2 slices turkey bacon
1/8 cup white wine (I used chardonnay)
EVOO

1. Spray grill with EVOO and set to medium heat; grill peaches and jalapeno a few minutes on each side until charred grill marks form, set aside
2. Cook turkey bacon with EVOO in a skillet over medium high heat, set aside
3. Deglaze turkey bacon pan/fat with white wine, add blueberries, minced jalapeno (no seeds), chopped turkey bacon, chopped mint & basil. Let simmer for a few minutes or until all ingredients are combined. Add more EVOO and white wine if mixture is too chunky ( I think I did this once or twice)
4. Assemble crostini’s back on your grill over low-medium heat. Top with brie slices, close grill and just keep checking until the brie is melted and remove from grill
5. Top crostini/brie with a grilled peach slice, blueberry compote and garnish with fresh mint/basil leaves if desired

The melted Brie though…