Place the vinegar, Medjool date paste and salt in a medium saucepan over medium heat. Cook, stirring frequently, until the Medjool date paste is fully incorporated and the mixture comes to a boil.
Reduce the heat to a simmer and continue cooking, stirring frequently, until the liquid is reduced by half.
Transfer the cooled glaze into a sealable container and store in the refrigerator.
Preheat the oven to 177 ˚C. Line a baking sheet with parchment paper.
Wash and cut each peach into 6 equal slices.
Cut the baguette into twelve slices, 2.5 cm thick each. Brush each side of the slices with olive oil. Place the slices on the lined baking sheet and bake for 12-15 minutes or until lightly toasted.
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.
Nutrition (per serving) - Glaze:
calories - 21.2, fat- grams - 0.0, carbs - grams - 4.9, protein - grams - 0.1
Nutrition (per serving) - Appetizer:
calories - 131.9, fat- grams - 3.2, carbs - grams - 21.0, protein - grams - 4.6