Instructions

• Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
  Prepare the barbecue for cooking using direct high heat (250°C-290°C) and preheat as directed. See below for information on Weber Q settings and set up methods.
  Prepare the charcoal barbecue for cooking using direct high heat (260°C-290°C). See below for information on how to set up a Weber Kettle.
  Prepare your barbecue for cooking using direct high heat (260°C-290°C).
  Prepare your barbecue for cooking using direct high heat (260°C-290°C). See below for information on pellet barbecue settings and set up methods.
  Prepare the griddle for cooking using direct high heat (250°C-290°C) and preheat as directed. See below for information on recommended settings on a griddle barbecue.
• Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
  Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat (over the fire), with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
  Once your barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway.
  Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the peach wedges over direct high heat, with the lid closed, for 3-4 minutes, or until caramelised with grill marks, flipping once halfway through.
  Once the griddle has preheated, scrape it clean with a scraper. If needed, add a small amount of vegetable oil to the griddle surface and spread it with the back of a spatula. Griddle the peach wedges over direct high heat, for 3-4 minutes, or until caramelised, flipping once halfway through.
• Add the peaches to a barbecue-safe frying pan with the balsamic vinegar and maple syrup. Place the frying pan on the barbecue and bring to a simmer and cook for 2 minutes, or until the syrup has thickened slightly, stirring occasionally. Don’t cook for too long as you don’t want the peaches to soften too much.
• Allow the peaches to cool completely by transferring them into a heatproof container and placing them in the fridge. This can be done in advance, or if you’re in a hurry, you can leave the barbecue on as the peaches won’t take long to cool.
• To make the blue cheese whip, using a stand mixer with a whisk attachment to whip the cream cheese and blue cheese until light and fluffy. Transfer the mixture to a piping bag or a zip-lock sandwich bag and cut the corner tip off.
• While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
  While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
  While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
  While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
  While the peaches are chilling, brush the cooking grills clean. Lay the pancetta and baguette slices in a single layer on the cooking grill. Grill over direct high heat, with the lid closed, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
  While the peaches are chilling, scrape the griddle clean with a scraper. Lay the pancetta and baguette slices in a single layer on the griddle. Grill over direct high heat, for 2-4 minutes, or until the fat on the pancetta has rendered and turned crispy, and the baguette slices are toasted, flipping halfway through. Transfer the pancetta to a plate lined with paper towel to absorb excess fat and keep it crispy.
• Remove the peaches from the fridge and bring to room temperature for serving. Pipe (or spread) the blue cheese whip onto the crostini, then top with a slice or two of glazed peach. Crush the pancetta and crumble it over the crostini. Drizzle with the left-over balsamic glaze and garnish with finely chopped rosemary. Serve immediately.