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.
Recipe courtesy Ontario Tender Fruit Producers
| Servings |
| 24pieces |
| Servings |
| 24pieces |
Ingredients
- 2 cups peaches (about 2 medium peaches), thinly sliced and pitted
- 1 cup blueberries
- 1 cup raspberries
- 1/4 cup crystallized ginger chopped
- 2 tbsp maple syrup or honey
- 1 tbsp fresh mint chopped
- 24 1/2 inch slices fresh baguette
- 1 tbsp butter melted
- 1 tsp cinnamon
- 1 tsp granulated sugar
- 1/4 cup low-fat cream cheese
Servings: pieces
Units:
|
Ingredients
Servings: pieces
Units:
|
Instructions
- 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.
Recipe Notes
Tip: If you want the bread a little softer, do not toast.
Per serving (2 slices): about 80 calories, 2g protein, 2g total fat (1g saturated fat), 14g carbohydrates, 2g fibre, 5mg cholesterol, 95mg sodium. %RDI: iron 4%, calcium 2%, vitamin A 2%, vitamin C 8%
