Peach and Prosciutto Crostini

This crostini is a great way to use up those summer peaches. Double the peaches in this recipe, and use the leftovers on...

Angela Carlos

This crostini is a great way to use up those summer peaches. Double the peaches in this recipe, and use the leftovers on toast the next morning instead of jam.

10
Servings
29
Calories Per Serving
Deliver Ingredients

Ingredients

  • peaches, diced
  • 2  Tablespoons  butter
  • 1  Tablespoon  brown sugar
  • 1  Tablespoon  lemon juice
  • 1/2  Teaspoon  balsamic
  • Baguette, sliced
  • 1/4  Pound  prosciutto, sliced
  • 1  Pinch of  salt
  • 1  Pinch of  black pepper

Directions

Sauté the peaches in butter. Season the peaches with salt and pepper to taste. While cooking sprinkle the brown sugar on top and stir. When the peaches have begun to caramelize, deglaze the pan with the lemon juice and vinegar. Scrap the bottom of the pan, and reduce until the liquid is a syrup consistency. Remove the peaches from the heat and set aside.

Next, toast the sliced bread to your liking. Once the bread is toasted, evenly distribute the peaches and top with one to two slices of prosciutto.

Nutritional Facts

Total Fat
1g
1%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
5g
4%
Calcium, Ca
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
1µg
0%
Magnesium, Mg
1mg
0%
Phosphorus, P
1mg
0%
Sodium, Na
18mg
1%
Water
11g
0%

Peach Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Peach Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.