Drunken Maple Peach Crostini

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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

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Drunken Maple Peach Crostini
Prep time
Cook time
Total time
Serves: 10-12
  • 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
  1. Preheat oven to 325 F
  2. In a medium-sized glass bowl, mix the peaches, rum and maple syrup together. Marinate over night.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with fresh grapes.

The drunken maple peaches can also be enjoyed as a topping over plain Greek yogurt or ice cream.

Kristyn Hall
Kristyn Hall
Kristyn Hall MSc, RD, Food, Nutrition & Culinary Coach, Registered Nutritionist and Calgary Dietitian, Calgary, AB.

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