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Peach Prosciutto Crostini with Medjool Date Balsamic Glaze

peach proscuitto crostini with medjool date balsamic glaze
PREP: 25min
YIELD: 12 servings

This Peach Prosciutto Crostini drizzled with Medjool Date Balsamic Glaze has a sweet, savory crunch for a light lunch, brunch or appetizers.


  • 1 baguette
  • 2 tablespoon olive oil
  • 2 cups arugula
  • 2 peaches
  • 3 ounces prosciutto
  • Medjool date Balsamic Glaze (see Related Links below)


  1. Preheat oven to 350˚F. Line a baking sheet with parchment paper.
  2. Wash and cut each peach into 6 equal slices.
  3. Cut a baguette into twelve 1” slices. Brush each side of the slices with olive oil Place the slices on the baking sheet and bake for 12-15 minutes or until lightly toasted.
  4. Assemble the toasts on a serving tray. Top each toast with a small handful of arugula, then a slice of prosciutto, and finally a slice of peach. Top each appetizer with a drizzle of balsamic glaze just before serving.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.