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Peach Chutney and Prosciutto Bruschetta

Peach Chutney and Prosciutto Bruschetta




10 Servings


10 minutes


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  • 2 pounds (about 4 peaches) fresh peaches
  • 4 ounces (1 cup) red bell pepper, 1/2" diced
  • (1/2 cup) Crown® Lily White® Corn Syrup
  • 1 ounce (2 Tbsp) vinegar, white wine
  • 2 each sticks cinnamon
  • 4 ounces (1 cup) red onion, 1/2" diced
  • 4 ounces (1 cup) zucchini, 1/2" diced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red crushed pepper

Avocado Cream

  • 8 ounces cream cheese, softened
  • 2 each avocado, peeled and chunked
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon seasoning salt


  • 50 slices (1 large baguette) French bread, crusty type, sliced 1/2"
  • 4 ounces prosciutto, thinly sliced, cut in small pieces



  1. Blanch, peel and dice peaches. Combine peaches, red bell pepper, corn syrup, vinegar and cinnamon sticks in a large shallow sauce pan. Cook on medium heat until syrupy and most of the liquid has evaporated, about 30 minutes. Add red onion, zucchini, ground ginger and crushed red pepper; cook an additional 3 to 4 minutes until tender. Remove from heat and discard cinnamon stick. Cool at least 15 minutes.
  2. Combine cream cheese, avocado, cayenne pepper and seasoning salt (avocado should still be somewhat chunky).
  3. Lightly toast bread slices.
  4. To assemble bruschetta: spread toasted bread with Avocado Cream. Top with small piece of prosciutto and a dollop of Peach Chutney. Serve immediately.


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