These drunken maple peaches have a sticky sweetness that provides nice contrast to the saltiness from the cheese and prosciutto. I created this recipe as part of the Fruits from Chile Brunch Recipe Contest, hosted by dietitian Christy Brissette from 80 Twenty Nutrition.
In a medium-sized glass bowl, mix the peaches, rum and maple syrup together. Marinate over night.
Place marinated peaches (along with liquid) in a small saucepan. Then, over medium heat, cook the peaches with the lid off, allowing the marinade to reduce. Cook for ~15 minutes or until the syrup starts to thicken.
While the fruit is cooking, brush the baguette with olive oil. Place on a parchment-lined baking sheet. Toast in the oven for 10 minutes. Remove baking sheet from the oven.
Assemble your crostini. Place ~2 tsp Boursin cheese on the toasted baguette. Top with rolled prosciutto and the drunken maple peaches. Place back in the oven for ~5 minutes to heat through.
Serve with fresh grapes.
The drunken maple peaches can also be enjoyed as a topping over plain Greek yogurt or ice cream.