Peach Prosciutto Crostini with Medjool Date Balsamic Glaze

Peach Prosciutto Crostini with Medjool Date Balsamic Glaze

Ingredients

  • 1 baguette
  • 2 tablespoon (30 ml) olive oil
  • 2 cups (300 g) arugula
  • 2 peaches
  • 3 ounces (84 g) prosciutto 

For the appetizer

  • 1 baguette 
  • 2 tbsp. olive oil 
  • 2 cups (20 g) arugula 
  • 2 peaches 
  • 85 g Prosciutto

Preparation

  1. Preheat oven to 350˚F (177˚C). Line a baking sheet with parchment paper.
  2. Wash and cut each peach into 6 equal slices.
  3. Cut a baguette into twelve 1” (2 ½ cm) slices. Brush each side of the slices with olive oil. Place the slices on the baking sheet and bake for 12-15 minutes or until lightly toasted.
  4. Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.

For the appetizer

Preheat the oven to 177 ˚C. Line a baking sheet with parchment paper. 

Wash and cut each peach into 6 equal slices. 

Cut the baguette into twelve slices, 2.5 cm thick each. Brush each side of the slices with olive oil. Place the slices on the lined baking sheet and bake for 12-15 minutes or until lightly toasted.  

Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.

12 servings
Total Time: 25 minutes

Nutritional analysis per serving

calories - 131.9, fat- grams - 3.2, carbs - grams - 21.0, protein - grams - 4.6