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Peach Prosciutto Crostini with Medjool Date Balsamic Glaze
Preheat oven to 350˚F. Line a baking sheet with parchment paper. Wash and cut each peach into 6 equal slices. Cut a baguette into twelve 1” 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. 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. Medjool Date Balsamic Glaze: Ingredients 2 cups balsamic vinegar ½ cup date paste pinch salt Preparation Place the vinegar, date paste, and salt in a medium saucepan over medium heat. Cook, stirring frequently, until date paste is fully incorporated and the mixture comes to a boil. Reduce heat to a simmer and continue cooking, stirring frequently, until the liquid has reduced by half. Transfer cooled glaze to a sealable container and store in the refrigerator

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