Peach Breakfast Crostini
Fresh peaches and berries with a hint of maple syrup and fresh mint rest on a canapé of cream cheese, making a lovely light brunch or dessert.
2 cups (500 mL) thinly sliced and pitted peaches (about 2 medium peaches)
1 cup (250 mL) blueberries
1 cup (250 mL) raspberries
1/4 cup (50 mL) chopped crystallized ginger
2 tbsp (30 mL) maple syrup or honey
1 tbsp (15 mL) chopped fresh mint
24 1/2-inch (1.25-cm) slices of fresh baguette
1 tbsp (15 mL) butter, melted
1 tsp (5 mL) cinnamon
1 tsp (5 mL) granulated suga
1/4 cup (50 mL) low-fat cream cheese
Preheat oven to 375F (190C).
In bowl, combine peaches, blueberries, raspberries and ginger. Drizzle with maple syrup and toss gently to combine. Sprinkle with mint. Let sit for 15 minutes or covered for up to 6 hours.
Arrange slices of baguette on a rimmed baking sheet. Brush one side of each slice lightly with melted butter and sprinkle with cinnamon and sugar. Bake in the centre of the oven until toasted and golden, turning once, about 8 minutes.
Spread cream cheese lightly over each toast and top with peach mixture.
Makes 24 pieces.
Tip: If you want the bread a little softer, do not toast.
PER SERVING (2 slices): about 80 cal, 2g pro, 2g total fat (1g sat fat), 14g carb, 2g fibre, 5mg chol, 95mg sodium. %RDI: iron 4%, calcium 2%, vit A 2%, vit C 8%
