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.
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.