Prepare the Peach Confit

Preheat a grill or grill pan over medium heat. Toss the peach wedges with olive oil, salt, and honey. Grill for about 2-3 minutes on each side until you get nice grill marks. Remove and let cool.

Grill the Peaches

In a skillet over medium heat, cook the pancetta until crispy. Remove from the skillet and place on paper towels to drain excess fat.

Cook the Pancetta

In a bowl, combine feta cheese and creme fraiche. Using a fork or a hand mixer, whip until smooth and creamy. Season with black pepper to taste.

Whip the Feta and Creme Fraiche

Slice the baguette into 1/2 inch slices. Brush each slice with olive oil and toast them on the grill or in a toaster until golden brown.

Toast the Bread

Spread a generous amount of the whipped feta mixture on each toasted bread slice. Top with grilled peach wedges, crispy pancetta, and garnish with fresh mint leaves.

Assemble the Bruschetta

Arrange the bruschetta on a serving platter and enjoy immediately!

peach creme fraiche bruschetta

Recipe information

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