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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.
Drunken maple peach crostini
Drunken Maple Peach Crostini
Author: Energize Nutrition
- 4 peaches, skinned and sliced
- ¼ cup dark rum
- ¾ cup dark maple syrup
- 1 baguette, sliced into thin pieces.
- olive oil
- 1 package of Boursin cheese
- 6 slices of prosciutto
- Preheat oven to 325 F
- 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.